Description
Dutch Baby with Maple Whipped Cream is a delightful breakfast treat that effortlessly combines a fluffy German pancake with the rich sweetness of maple syrup. This dish puffs up beautifully in the oven, showcasing golden-brown edges and a soft, custardy center. Perfect for brunch or special occasions, it’s easy to make and allows for endless customization. Serve warm, drizzled with pure maple syrup and topped with freshly whipped cream for an unforgettable start to your day.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tsp vanilla extract
- 4 tbsp unsalted butter
- 2 tbsp powdered sugar (for whipped cream)
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a blender, combine eggs, milk, flour, vanilla extract, and a pinch of salt. Blend until smooth.
- Carefully remove the hot skillet from the oven and add the butter, swirling until melted.
- Pour the batter into the skillet over the melted butter; it will bubble slightly.
- Return the skillet to the oven and bake for about 20 minutes until puffed and golden brown.
- While baking, whip heavy cream with powdered sugar and maple syrup until soft peaks form.
- Serve warm with a generous drizzle of maple syrup and a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice (138g)
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg