This showstopping breakfast or brunch pancake will have all of your guests saying "WOW"
Dutch Baby Pancake
Dutch Baby Pancake
Category
Breakfast
Cuisine
Dutch
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Serve this puff pancake plain with powdered sugar and lemon or with our delicious spiced fruit!
Cortney Smith
Ingredients
-
1 cup milk
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4 eggs
-
1 cup flour
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1 teaspoon vanilla
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2 tablespoons butter
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2 tablespoons butter
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2 cups fruit of choice
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1 teaspoons lemon juice
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1 tablespoon brown sugar
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Sprinkle each of cinnamon, cardamom & cloves (lighter on cardamom & cloves)
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¼ cup walnuts, toasted and chopped
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Whipped Cream
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Maple Syrup
For the Dutch Baby
For the Spiced Fruit
Optional for Topping
Directions
Preheat oven to 425 degrees with a 10” pan in oven, preheating.
In a fry pan over medium heat, melt butter and add peaches. Cook peaches until they soften and release some juices. Add lemon juice and sugar. Add in spices and heat through. Keep warm until ready to serve.
In a blender, add milk, eggs, flour and vanilla. Blend until you see air bubbles. Remove pan from oven and add 2 tablespoons of butter. Swirl to coat. Pour in filling and bake for 20 minutes. *
Remove from oven and top with peaches, pecans and whipped cream. Serve syrup to the side.
Recipe Note
Make sure to work quickly so that batter is still cold and has air bubbles. This is key to making the edges rise.