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Dutch Baby
This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 June Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 425°. Blend 5 large eggs in a blender on medium-high speed until frothy, about ⏱️ 2 minutes. Add 1⅓ cups whole milk, 1¼ cups (156 g) all-purpose flour, 1 tsp. vanilla extract, ¼ cup pure maple syrup, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; blend on medium speed just until smooth and no dry pockets of flour remain, about ⏱️ 30 seconds. Set batter aside.
large eggs5⅓ cups whole milk1¼ cups (156 g) all-purpose flour1. vanilla extract1 tsp
2
Place a 10" cast-iron skillet in preheated oven; heat ⏱️ 10 minutes. Remove pan from oven, add 3 Tbsp. unsalted butter, and swirl to evenly coat bottom and sides. Carefully pour in reserved batter and bake until dark golden brown and puffed, 25–⏱️ 30 minutes. (Do not open oven door before ⏱️ 20 minutes.) Let Dutch baby cool slightly.
. unsalted butter3 Tbsp
3
Meanwhile, vigorously whisk 1 cup heavy cream, 3 Tbsp. pure maple syrup, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until soft peaks form, about ⏱️ 2 minutes.
heavy cream1 cup
4
Top Dutch baby with whipped cream and 6 oz. fresh berries (about 1½ cups); drizzle with syrup if desired.
. fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries; about 1½ cups)6 oz
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