Dutch baby pancakes with ricotta and honey thyme peaches 

Dutch baby pancakes with ricotta and honey thyme peaches 

Dutch baby pancakes with ricotta and honey thyme peaches 

It has been a crazy few weeks and I have hardly had enough time to sit down and put my thoughts down in a coherent manner. I had received much love from my return post for 2016 and it has been so great to be apart of the #virtualpumpkinparty. I had a great time exploring all the amazing recipes and bloggers out there. There are so many delicious recipes to try,  I just need to find the time. It really was some good food blogging love at its best!

Now – I know I am a little late to the Dutch Baby Pancakes party but I have to say when I decided to make these pancakes using this adorable blue Le Creuset mini pan gifted to us for our wedding, I am surprised I have not made this sooner. I kid you not, after I made the batter – I literally sat there in front of the oven and watched it rise in all its fluffy glory. The smell of butter wafted through the house, a puffed pancake came out hot from the oven and my morning made.

We recently joined a F45 training program near our house and our eating habits have changed a little from the indulgent days of having cake for breakfast to carefully planned and portioned 5 meals of goodness. As much as I love cake (like this carrot cake), tarts and all things chocolate, now that we are in our 30s, our bodies are no longer burning cake as quickly as it once did – which totally sucks but I have to face reality and some changes must be made. So with a bit of exercise and more conscious eating, we are embarking on new territories of food, flavours and more importantly savoury adventures. There isn’t much room for sugar in our eating plan but we allow ourselves cheat days. And on cheat days, these adorable fluffy pancakes are a real winner because you can pretty much add any topping that you wish and cut out as much sugar as needed. I really shouldn’t be eating processed white flour either but I always believe in the ‘Go big, or Go Home’ saying haha. On this occasion, the pancake toppings I had opted for baked peaches in honey and thyme as well as some fresh ricotta on the side. 

Dutch baby pancakes with ricotta and honey thyme peaches 

It feels like no time has passed since taking a blogging break for a few months. I have been up to so much since then that I can hardly believe that November is here! During my break, I got a real 9-5 job (still getting used to the idea that I have more than 2 hours of downtime after work – hello! after work activities!) and now that we were finally able to put the flood saga behind us – we have started nesting. I am talking buying a new couch, dining table, putting all my nerdy books out on display in our bookshelves, watching too much Netflix, sitting on our new couch and sometimes, even finding time to read a book or two. This summer, we are going to get to work on our balcony – I am talking lots of plants, baby herbs and maybe even a mandarin plant! I kind of want our balcony to look like this so we can have picnics with rugs and pillows on our balcony on warmer days. And considering our balcony is nearly as big as our teeny bedroom, this would be a second living space which is an added bonus.

November has been one of those jammed packed months. Last weekend, I was in Queensland for a friend’s wedding (congrats Nicole & Michael! #nicmiconesix), taking every opportunity to bask in the warm Queensland sun and enjoying a delicious char sit taco from Matt Sinclair’s ‘Ten Piece Cutlery’ food stand at the Eat Street Markets (so good!). I then returned to just three short days of work and will find myself packing my weekend backpack once more as I prepare to go away again for two more weekend adventures. All in the span of a few short weeks. Not that I am complaining. Work has been so hectic and a little crazy, so it is the perfect time to take some much-needed time off.

Isn’t it crazy that it is already November and the Christmas jingles are out in full force? I really wish they would only start playing them when DECEMBER rolls around. I don’t need to be singing jingles in my head just yet. This time last year, we were packing our rental property ready to move into our brand new built apartment, putting the finishing touches on our wedding plans and finalising honeymoon plans. And now, fast forward nearly 11 months later, we are in our apartment, married and looking forward to our one year wedding anniversary!

Okay, a quick word about the food part of this post. I had no idea what Dutch baby pancakes would taste like but after making this, I think I definitely have some room for more dutch baby pancakes in my life. They were buttery, fluffy and perfectly paired with the tart peaches, sweet honey and thyme and that creamy ricotta. I actually ate the whole thing myself – slowly while I edited the photos haha! Plus, they are super pretty to photograph and scream, Hello Melbourne Spring! I am ready when you are! haha.

I hope you are all having an amazing weekend wherever you are and if you are a little stumped for breakfast, why not make a Dutch baby pancake. I resisted for so long but I am glad i jumped on the bandwagon. Throw anything on it and enjoy the goodness!

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Dutch baby pancakes

Dutch baby pancakes with ricotta and honey thyme peaches 

Cook Time: 45 minutes

Yield: 1-2

Dutch baby pancakes with ricotta and honey thyme peaches 

Dutch Baby Pancakes recipe adapted from http://www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629

Honey and Thyme peaches recipe adapted from http://foodbabbles.com/honey-roasted-peaches-with-thyme

what you need

    For Dutch Baby Pancakes
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 1/2 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 30g unsalted butter
  • For Honey & Thyme Peaches
  • 10g unsalted butter
  • 2 1/2 tablespoons honey, divided
  • 1/2 teaspoon of lemon juice
  • 1 teaspoon fresh thyme leaves
  • 2 ripe peaches, cut into slices
  • 1/2 cup ricotta cheese

how to make it

    For Pancakes
  1. Heat the oven to 220°C. Place the skillet you're using on a middle rack to warm along with the oven.
  2. Blend the batter: Combine the eggs, milk, flour, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
  3. Rest the batter for 20 to 25 minutes: Leave the batter in the blender while it rests. This gives the flour time to absorb the liquid.
  4. Melt the butter in the skillet: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
  5. Pour the batter into the skillet: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
  6. Bake for 15 to 20 minutes: The Dutch baby is done when puffed, lightly browned across the top, and darker brown on the sides and edges.
  7. Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powder sugar. Cut into wedges and serve.
  8. For baked honey & thyme peaches
  9. Preheat oven to 220°C degrees.
  10. Cut, core and segment peaches, set aside
  11. Put the unsalted butter in an oven safe baking dish and put in oven leaving it to melt. Take out and rest. 
  12. Once the butter has cooled combine 1 1/2 tablespoons of honey, 1/2 teaspoon of lemon juice, and thyme leaves with segmented peaches, mix to combine ensuring the peaches are well coated.
  13. Bake in preheated oven until soft to the touch, about 10 - 20 minutes. *Cooking time will vary depending on ripeness of peaches so check after 10 minutes.
  14. Remove from oven and cool baking dish on a wire rack.
  15. Combine ricotta with remaining 1/2 tablespoon honey. Serve peaches warm or room temperature. Drizzle with a bit of the honey mixture from the baking dish. Dollop ricotta and sprinkle with a few fresh thyme leaves, if desired.


!Equipment Blender or food processor or thermomix (blend at speed 6) Spatula 9- or 10-inch oven-safe skillet

** MAKE THE BATTER AHEAD OF TIME READY TO REST**  That way the peaches and baby pancakes can go in at the same time and cook at the same time

Cook peaches in a dish while the pancake cooks. Top with ricotta cheese and a sprig of thyme

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  • Coley | Coley Cooks

    November 7, 2016 at 2:56 am

    SO pretty! I love this flavor combination, and it looks so easy! I’m loving all the fall flavors here in the states, but this has me craving summer peaches. Enjoy them!

    • Lynnette L

      November 7, 2016 at 6:54 am

      Thanks so much for the lovely comment, Coley! I can’t believe I have not discovered these sooner. It is a nice change from the old simple pancakes on a weekend (although I do love my pancakes!). It was super simple and delicious. Definitely not my last time making these. Thanks for commenting and for visiting the blog too. Sometimes I am not sure if anyone actually read this old thing haha. I love your website and your Apricot Pistachio Tart is giving me all the summery feels. x

  • Keith @ How's it Lookin?

    November 7, 2016 at 4:27 am

    I gotta try these. Baked peaches are so tasty, thanks for sharing

    • Lynnette L

      November 16, 2016 at 8:15 pm

      thanks Keith! I love baked peaches so much that I think I am going to make a cobbler next! 🙂

  • Agness of Run Agness Run

    May 18, 2017 at 8:31 pm

    I haven’t tried this kind of pancakes but they really look toothsome, Lynnette! I loved that you added backed peaches. 😉