Peach Blueberry Puff Pancake

Blueberries floating on top with sweet peaches tucked inside a creamy, puffed egg custard. Every breakfast should be this good!

Puffed Pancakes, also known as Dutch Baby Pancakes come in many forms and flavors. Our favorite version for years has been one made using sliced apples. But after a recent trip to the Farmer’s Market I came home with fresh peaches and plump blueberries.

I was flipping through ideas for brunch and thought of this delightful dish – but sadly had no apples in the house. Luckily I was raised by women who made cooking an adventure and always used what was on hand to create fabulous meals. It seemed to be a very short leap to switch the fruit up.

This is a quick and delicious way to feed a small group and the leftovers are equally wonderful. It’s nothing more than a basic custard batter made from whole eggs plus half and half whisked into flour with baking powder for a little lift. A bit of sweet is added using a touch of sugar and honey with additional creaminess from ricotta cheese. And to enhance the flavors, pour in a splash of pure vanilla and almond extracts.

Start by gently cooking the peaches for a few minutes in melted butter – just until they start to become tender.

Toss the blueberries in with the warm peaches and cover them in this luscious batter. Now it’s off to the oven for a quick bake.

The result is a gorgeous puffed pancake, lightly golden, full of sweet peaches and blueberries ready to burst with one bite!

Scoop it up and serve with peppered bacon and warm maple syrup. Breakfast should never be boring!

Peach and Blueberry Puff Pancake

3 tablespoons butter

3 large peaches, peeled and sliced thin, about 3 cups

4 tablespoons sugar, divided

1 cup half-and-half

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

6 extra-large eggs

4 tablespoons honey

½ cup ricotta cheese

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

1 cup blueberries

Preheat the oven to 425-degrees. Melt the butter over medium heat in a large, deep ovenproof skillet – about 10” – that has been lightly sprayed with a cooking spray. Add the peaches and 2 tablespoons of the sugar. Cook until the peaches are warm and tender, about 5 minutes.

In a large bowl, whisk the half-and-half, the vanilla and almond extracts, eggs, honey, and ricotta cheese until well blended.

In a small bowl whisk together the flour along with the remaining 2 tablespoons of sugar, baking powder and kosher salt. Add the dry ingredients to the egg mixture and whisk until well combined. The batter might be slightly lumpy.

Scatter the blueberries over the peaches.

Pour the egg batter over the peaches and blueberries but do not stir.

Place the skillet in a 425-degree oven for 25 minutes or until puffed and golden.

Dust with powdered sugar and serve with warm maple syrup. The pancake will fall slightly once you remove it from the oven.

Makes 6 servings.