Peach Dutch Baby Pancake with Cherry Compote

Ingredients

• 4 large eggs 
• 0.8 cup flour all-purpose
• 0.3 cup honey 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2  peaches pitted halved cut into 1/4"-thick wedges
• 3 tablespoons sugar divided
• 4 tablespoons butter unsalted divided ()
• 1 teaspoon vanilla extract 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender

Directions

1. Bring honey, lemon peel, lemonjuice, and 1/2 cup water to a boil in a smallheavy saucepan.
2. Add cherries and simmerbriskly, stirring occasionally, until sauceis syrupy, about 15 minutes.
3. Transfer cherrycompote to a medium bowl and chill.DO AHEAD: Compote can be made 1 dayahead. Cover and chill.
4. Remove lemon peeljust before serving.
5. Preheat oven to 425°F. Melt 2 tablespoonsbutter in a small saucepan; scrape into ablender.
6. Add eggs, flour, milk, 1 tablespoon sugar,vanilla extract, and salt. Blend batter untilsmooth; set aside in blender.
7. Heat a 12" cast-iron skillet over mediumheat.
8. Add remaining 2 tablespoons butter andremaining 2 tablespoons sugar and cook, stirringconstantly, until sugar starts to caramelize,about 2 minutes.
9. Add peaches to skillet;increase heat to medium-high and cook,stirring frequently, until softened, about2 minutes. Briefly reblend reserved pancakebatter.
10. Pour evenly over peaches andtransfer to oven.
11. Bake pancake until puffed and goldenbrown all over, 17-20 minutes (it will deflateas soon as it's removed from the oven).Dust pancake with powdered sugar andserve immediately, passing cherry compotealongside.