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Giant Dutch Baby Pancake with Raspberries and Nutella Syrup
Dutch babies are the easy breakfast trend everyone is trying right now. Find out out how to make a giant puffed pancake to serve to your guests.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●blender
- ●pan
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 425 degrees.
2
In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about ⏱️ 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for ⏱️ 20 minutes, while the batter rests.
large eggs4
3
Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for ⏱️ 18-20 minutes until puffed and golden.
4
For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
5
For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for ⏱️ 20 seconds until warm. Whisk until well combined. Set aside.
6
As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.
Nutrition Facts
calories
591 Calories
fat Content
28 g
fiber Content
6 g
sugar Content
40 g
sodium Content
267 mg
protein Content
15 g
trans Fat Content
0 g
cholesterol Content
217 mg
carbohydrate Content
64 g
saturated Fat Content
19 g
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