Description
A delicious Dutch Baby pancake, topped with cranberry butter, whipped cream, and maple syrup.
Ingredients
Scale
- 4 eggs
- 2/3 cup whole milk
- 2/3 cup Bob’s Red Mill All-Purpose Flour
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 4 tablespoons butter
- 4 tablespoons salted butter, at room temperature
- 1/4 cup leftover cranberry sauce
- whipped cream and maple syrup, for serving
Instructions
- Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
- While the skillet is heating, in a blender, combine the eggs, milk, flour, vanilla, hazelnut liquor (if using), cinnamon, nutmeg, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.
- Remove the hot skillet from the oven and pour the batter into the skillet.
- Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- Meanwhile, make the cranberry butter by mixing together the butter and cranberry sauce in a medium bowl until combined.
- Remove the Dutch Baby from the oven, top with cranberry butter allowing it to melt, then add whipped cream and maple syrup. EAT.
Notes
- This pancake can be served with various toppings according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg