Peach Dutch Baby Pancake

Prepare to bake—Preheat oven to 400 degrees F. Add butter to a large ovenproof skillet and place in oven until butter begins to sizzle. | Meanwhile, mix the batter—In a medium bowl, beat eggs vigorously. Add milk and continue beating for about 1 minute. Add in the flour, sugar, vanilla, and salt and continue beating vigorously to remove all lumps. | Make the pancake—Remove skillet from oven and swirl to coat evenly with butter. Pour batter in hot pan and bake in preheated oven for about 20 minutes—until pancake puffs in the center and is beautifully browned around the edges. | Meanwhile, poach the peaches—Once the pancake goes into the oven, start on the peaches. Cut them into slices and remove stones. Add water and sugar to a medium skillet and heat on low until sugar dissolves. Add peaches to skillet and increase heat to medium-high. Bring to a boil, then reduce heat and let simmer until peaches are softened and syrup has thickened—about 5 to 10 minutes. | Assemble and serve—Top pancake with poached peaches and sauce. Sprinkle generously with powdered sugar and garnish with thyme sprigs (if using). Cut pancake into 4 pieces and dig in.