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idaho Peach & Berry dutchbaby With Vanilla Bean Ice Cream

Peach & Strawberry Dutch Baby

    This decadent recipe uses local ingredients straight from Idaho orchards and fields, delivering a rich and authentic taste of the region. Each bite of these fluffy dutch babies bursts with the sweet, juicy flavor of Idaho’s finest peaches, and ripe berries, perfectly complemented by a scoop of creamy vanilla bean ice cream made from premium Idaho dairy. Whether you’re enjoying it as a comforting breakfast or a delightful dessert, these pancakes are a mouthwatering celebration of Idaho’s agricultural bounty.

    Indulge in the best of local ingredients and savor the essence of Idaho’s farmers and orchardists with every bite of this heavenly dish.

    Categorized: Desserts


    For the pancakes:

    • 1 cup milk-Idaho
    • cup creme fraiche
    • 2 tablespoons lemon zest
    • 1 cup Idaho flour
    • teaspoon salt
    • 2 tablespoons sugar
    • 6 tablespoons Idaho butter


    For the fruit mixture:

    • 2 tablespoons Idaho butter
    • 1 1/2 cups Idaho peaches, peeled, cored and sliced thin
    • 1 1/2 cups Idaho berries in season (strawberries, blueberries, blackberries)
    • 2 tablespoons brown sugar
    • 1/2 lemon, juiced
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 pint local vanilla ice cream
    • Mint sprigs, for garnish


    • Prepare the Dutch Baby Batter:

      Preheat Oven: Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or oven-safe pan in the oven to heat up.

      Blend Batter: In a blender, combine the Idaho milk, crème fraîche, lemon zest, Idaho flour, salt, sugar, and eggs. Blend on high until smooth and frothy, about 1-2 minutes. Let the batter rest for about 10 minutes.

      Prepare Fruit Filling: While the batter is resting, melt the 2 tablespoons of Idaho butter in a large skillet over medium heat. Add the sliced Idaho peaches and strawberries, and sprinkle with brown sugar. Squeeze lemon juice over the fruit and add cinnamon and nutmeg. Stir gently and cook for about 3-5 minutes until the fruit is slightly softened but not fully cooked through.

      Melt Butter: In a small pan over medium heat, melt the remaining 4 tablespoons of Idaho butter. Carefully remove the preheated skillet from the oven and add the melted butter, swirling to coat the pan evenly.

    • Assemble and Bake the Dutch Baby:

      Combine Batter and Fruit: Pour the prepared batter into the hot, buttered skillet. Evenly distribute the softened peaches and strawberries over the batter.

      Bake: Place the skillet back in the oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown around the edges. The fruit will become tender and caramelized as it bakes into the pancake.

    • Serve:

      Remove and Cool: Once the Dutch baby is baked and puffed, remove it from the oven. It will deflate slightly as it cools.

      Top with Ice Cream: Place a generous scoop of local vanilla ice cream on top of the warm Dutch baby.

      Garnish: Add fresh mint sprigs for a touch of color and freshness.

      Serve Immediately: Cut into wedges and serve the Dutch baby pancake warm, enjoying the delightful combination of baked fruit, fluffy pancake, and melting ice cream.