Cardamom Dutch Baby With Caramelized Peaches
Made with pantry staples but dressed up with peaches and cardamom, this Dutch baby makes for a large-format weekend brunch dish that can easily feed the whole family but feels fancy. The recipe takes advantage of the abundance of juicy summer peaches, which simmer gently in a foolproof caramel sauce that uses little more than butter, brown sugar, cardamom and the liquid released from the peaches. A dollop of whipped cream ups the luxury factor. While the peaches can be prepared up to three days in advance and refrigerated, the pancake is best eaten right away, crisp at the edges and fluffy to the core.
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