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Prep
Difficulty
Easy
Time
Estimate
30 mins
Preheat the oven. Chill the heavy cream and yogurt briefly in the freezer. Whip up the pancake mixture and chop the stone fruit. Arrange the fruit in the pan and pour the batter on top. Bake. While it is baking and puffing up, whip up the cream. Fold the yogurt with the remaining ingredients and then with the whipped cream. Pull the puffed pancake out of the oven and sprinkle the powdered sugar on top. Serve immediately while it is still puffed up (you have about 2 minutes, so hurry!) and serve the Whipped Yogurt Cream alongside.
German Pancakes. Dutch Babies. They are all in the same family. This comes together quickly. Requires less attention than skillet pancakes and of course tastes fabulous. A cast iron pan gives the bottom a nice crust, but a cake pan will also do the job. Honestly, if you do not have a round pan, it will probably still taste great in a brownie pan. Any soft fruit will do for this, we had peaches and nectarines, but apricots, pluots, cherries and more would be perfect instead. I have not tried this with a gluten-free flour mixture, but imagine it would work easily.
Half yogurt, half whipped cream makes for a slightly decadent yogurt or a more mellow whipped cream just depending on how you look at it. Greek yogurt makes this a bit thicker, but a runnier yogurt could work, simply anticipate a looser texture.
