Chai Masala Dutch Baby Pancake
A puffy, custard-like, baked pancake infused with homemade chai masala topped with marinated honey and thyme peaches.
Servings 3
Ingredients
- 1 cup all purpose flour
- 1 cup coconut milk
- 4 eggs
- 1.5 tbsp chai masala
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 2 tbsp butter or coconut oil for baking in cast iron
Honey and Thyme Peaches
- 1 med peach thinly sliced
- 4-5 swings of fresh thyme leaves removed
- 1/4 cup honey
- pinch of salt
Homemade Chai Masala
- 2 tbsp green cardamom pods
- 1 stick cinnamon or 1 tbsp ground
- 1 tsp cloves
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1/2 tsp ground ginger
Instructions
Dutch Baby and Peaches
- Bring all the ingredients for pancake batter to room temperature.
- Place peaches, honey, thyme leaves, and salt in a bowl. Mix until peaches are coated with honey and set aside.
- Preheat oven to 425 F and place a 10 inch cast iron skillet in the oven to heat. Remove any racks above the skillet since the pancake will puff up quite high.
- Blend ingredients for pancake in a blender or vigorously whisk together in a large bowl. Let the batter sit for 5 minutes.
- Open the door to the oven and pull out the rack that has the cast iron skillet. Carefully place butter or coconut oil in the heated cast iron skillet.
- Once the butter has melted swirl it around so that it coats the sides of the skillet. Don't forget to wear an oven mitt!
- Quickly pour in the batter and bake the pancake for 20 min. Do not open the oven during this time.
- Remove skillet from the oven with puffed Dutch baby pancake. Top with peaches, powdered sugar if desired. Serve warm.
Chai Masala
- Gently toast cinnamon stick, cardamom pods, peppercorns, cloves, and fennel seeds in a small skillet over low heat for 2-3 minutes.
- When toasted add spices and ground ginger to a spice mill or coffee grinder.
- Grind until you have a fine powder.
- Store in an airtight container.