A Dutch baby arrives with a sense of occasion: puffed edges, a tender center and enough room for a cook to move between sweet and savory. That flexibility is exactly why it feels at home on the Brunch at Peony menu.
An oven-puffed classic
Unlike a griddle pancake, a Dutch baby is baked in a hot pan. The batter rises dramatically around the edges before settling into its signature shape. It is part pancake, part popover and an ideal canvas for contrasting textures.
Peony’s point of view
Chef-owner Hak Sung Kim built Peony around familiar brunch forms interpreted with American–European fusion and polished presentation. The menu reflects that idea with Peony, bacon and shrimp Dutch baby variations.
Pair the plate
Balance a savory Dutch baby with a carefully made latte, cappuccino or iced matcha. For a sweeter brunch, explore the berry pancakes or Peony’s French toast.
