F1 Breakfast

Sue-Ann Fun Facts: I am a long-time F1 fan and I love breakfast foods.

With Formula 1 returning to Zandvoort later this month, I was casting about for grand prix breakfast recipes, and this recipe caught my eye. Fresh peaches? Check. Cardamom? Check. Vague and technically inaccurate reference to the location of the race? CHECK.

If you've never had one, a Dutch Baby is a puffy oven pancake — kind of like if you wanted pancakes but also wanted Yorkshire pudding and decided to cross the two. It's German in origin (someone at some time misunderstood "Deutsch" as "Dutch"), fairly simple to make, and a SPECTACULAR base for fresh Niagara peaches.

I can't wait to make this recipe -- I think it will be delicious paired with good strong coffee...or a glass of Fancy Farm Girl Frosty Fizz. 

Cardamom Dutch Baby With Caramelized Peaches

Source: NYT Cooking Recipe by Ifrah. F. Ahmed, originally published July 22, 2025

Yield: 2 to 4 servings

For the Dutch Baby

• 2 large eggs
• ⅔ cup / 85 grams all-purpose flour
• ⅔ cup / 160 milliliters whole milk
• ¼ teaspoon ground cardamom
• 2 tablespoons salted butter

For the Caramelized Peaches

• 3 tablespoons salted butter
• 2 tablespoons light brown sugar
• 1 pound slightly under ripe peaches (see Tip), pitted and sliced into ½-inch wedges
• ¼ teaspoon vanilla extract
• ¼ teaspoon ground cardamom
• ¼ teaspoon flaky sea salt
• 2 tablespoons whole milk
• Whipped cream, to serve

Preparation

Step 1
Heat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat as well.

Step 2
Prepare the Dutch baby batter: Whisk together eggs, flour, milk and cardamom in a large bowl and set aside. Once the oven reaches 425°F, drop the 2 tablespoons of salted butter into the hot cast-iron and melt the butter, swirling it around the skillet.

Step 3
Add the batter to the skillet, slide it into the oven and bake the Dutch baby for 16 minutes, until it puffs up dramatically in the center and is golden brown around the edges.

Step 4
While the pancake cooks, prepare the peaches: In another medium pan over medium-high heat, add 2 tablespoons of butter and once melted, stir in the brown sugar. Once the brown sugar dissolves, stir in the peaches, vanilla and cardamom and cover the pan. After 4 minutes, lower the heat to medium and add in the remaining 1 tablespoon butter and the salt. Cover and cook, stirring occasionally, for 5 to 9 minutes longer, until the peaches are tender. Uncover, remove pan from the heat, and stir in the milk.

Step 5
Cut the Dutch baby into wedges and serve topped with peaches and whipped cream.

Tip: Slightly under ripe peaches are ideal for this recipe, but if your peaches are ripe or overly ripe, you can reduce the sugar and the cook time accordingly.