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Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4-6
Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole milk; 3 tablespoons pure maple sugar; 1 teaspoon vanilla paste; 1/2 teaspoon kosher salt; 3 large eggs; 3 tablespoons unsalted butter

A billowy Dutch baby pancake is a stunning addition to the breakfast table. Its crispy high walls and custardy center makes for a satisfying forkful. Fill this pancake with pure maple syrup and any seasonal fruit (or roasted fruit!) for a fresh, juicy finish.

Serves

4-6

Prep time

5 minutes

Cook time

17 minutes

INGREDIENTS

1/2 cup all-purpose flour
1/2 cup whole milk
3 tablespoons pure maple sugar
1 teaspoon vanilla paste
1/2 teaspoon kosher salt
3 large eggs
3 tablespoons unsalted butter

INSTRUCTIONS

Pre-heat the oven to 450F with the cast iron skillet inside.
Mix the flour, milk, maple sugar, vanilla paste, salt and eggs together in a blender until combined, about 30 seconds. If whisking by hand, whisk flour, milk, pure maple sugar, vanilla paste and salt together first, followed by eggs. Let the batter rest as the oven pre-heats.
Once the oven and cast iron skillet have pre-heated, carefully remove it from the oven and place the 3 tablespoons of butter into the skillet. Swirl the butter around to coat and pour the batter over the foaming butter.
Place the dutch baby on the center rack. Decrease the heat to 425F.
Bake for 15 minutes. Turn off the oven and let the dutch baby sit for 2 more minutes. Serve with maple syrup, powdered sugar and fruit!

NOTE: Non-dairy milk and butter can be used to make this pancake dairy-free.

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