I will be the first to admit, I am not a fabulous cook. 

Sure, I want to be able to whip up a delicious breakfast any day of the week, but I seem to lack a natural gift for effortlessly making my cooking dreams a reality. Luckily for me, my boyfriend has enough cooking skills for the both of us, and made this delicious Dutch baby pancake when I was feeling under the weather a few weekends ago {basically he’s the winner of the #1 boyfriend award, right?} Here’s his recipe, which I can take absolutely no credit for – but I can take credit for eating a lot of it 🙂

What you’ll need for the pancake:

• 2 eggs

• 1/2 cup milk

• 1/2 cup flour

• 1 pinch cinnamon

• 1 pinch salt

• 2 tablespoons butter

• 2 tablespoons (or more!) powdered sugar

What you’ll need for the toppings:

• 4 fresh peaches

• 1 cup blueberries (fresh or frozen will do)

• 2 tablespoons honey

• 1 tablespoon butter

Directions for the toppings:

1. Heat a skillet on medium and melt 1 tablespoon of butter

2. Chop 4 ripe nectarines with the skins on, and add them to the heated pan, mixing in blueberries as well. 

3. Add honey to the fruit mix and cook on the stovetop for 8-10 minutes until mushy. Remove from heat for a few minutes before adding to your final dutch pancake. 

Directions for the pancake:

1. Place a 10 inch case iron skillet inside the oven and preheat to 475 degrees

2. In a medium bowl, beat eggs and whisk until light and fluffy. Gently add milk, flour, cinnamon and salt. 

3. Remove skillet from the oven and reduce to 425 degrees. Melt the butter in the skillet so that the inside is completely coated with butter. Pour the batter in the skillet and return the skillet to the oven. 

4. Bake for 12 minutes until lightly browned, remove from the oven promptly and place on a bread board.  Load your pancake with blueberry and peach toppings as well as powdered sugar. 

The perfect slice – which I ate many of….