You don’t need to use brown butter for the pancake if you don’t feel like making it BUT it adds an extra layer of flavor. If you don’t know yet how to make brown butter here is the “recipe”.
For the Dutch baby:
2 Tablespoons brown butter or unsalted butter, melted, slightly cooled but still liquid
2/3 cup whole milk
2/3 cup all purpose flour
1/2 teaspoon kosher salt
2 Tablespoons sugar
1 teaspoon cinnamon
1 peach thinly sliced
1 Tablespoon unsalted butter
For the brown sugar whip cream:
1/2 cup heavy cream
2 Tablespoons light brown sugar
a pinch of salt
Preheat oven to 400º
Using a blender whiz together the eggs, sugar, 2 Tablespoons of melted butter and milk. Add the flour, cinnamon, salt and blend until smooth.
Melt 1 Tablespoons of butter in a 9” or 10” cast iron skillet on the stove. Remove from heat when melted and swirl to cover the sides with the butter. Layer peach slices in the pan with no overlap (you may have extra slice. Use them to decorate the pancake after.) Pour the batter in the cast iron pan and place it in the oven. Bake for about 20 minutes until the pancake is golden and puffy.
To serve cut a wedge of the dutch pancake and top with a few peach slices and brown sugar whip (recipe below).
To make the brown sugar whip:
In the bowl of a stand mixer fitted with a whisk attachment, combine cream, brown sugar, and salt. Whip at a medium speed until fluffy and thick.