Dutch Baby Pancake and roasted peaches topped with yogurt
- Summer
- Desserts & Baking

This pancake recipe is sure to impress any guests, but is surprisingly easy to whip up! Topped with fresh seasonal roasted peaches and served with a generous helping of Yeo Valley Organic Greek recipe yogurt.
Ingredients
Roasted peaches
1 tbsp Yeo Valley Organic Unsalted butter
4 ripe peaches, pitted and sliced
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp honey
1/2 tsp vanilla extract
Dutch Baby Pancake:
100g plain flour
1 Tbsp sugar
1 tsp vanilla extract paste
1 Tbsp ground cinnamon
Pinch of salt
Pinch of nutmeg
3 large eggs, room temperature
150ml Yeo Valley Organic whole milk, room temperature
3 tbsp Yeo Valley Organic unsalted butter, for cooking
A dollop of Yeo Valley Organic Greek Recipe Yogurt, to serve
A handful of fresh mint, to serve
Method
Set up the Big Green Egg for indirect cooking at approx. 250°C.
Mix all the Dutch Baby pancake ingredients in a large bowl. Leave in a cool place.
In a large skillet, melt a tbsp of butter over medium heat.
Add sliced peaches and sauté for 4-5 minutes until they begin to soften.
Stir in brown sugar, cinnamon, honey, and vanilla extract. Cook for an additional 3-4 minutes until the sauce thickens slightly. Leave in a warm place.
Pour the Dutch Baby pancake mixture into a preheated large pan. Place the pan on the heat.
Bake for 20 mins until the edges have a nice browning and the middle is still moist.
Place the grilled peaches on top of the Dutch Baby pancake and serve with a generous dollop of Yeo Valley Greek Recipe Yogurt and fresh mint.
If you are using a Big Green Egg:
Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position topped with the Stainless-Steel Grid. Target temperature is 250°C.
In this recipe...
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