DUTCH BABY PANCAKE WITH ALMOND BUTTER SYRUP AND FRESH BERRIES
Looking for a fuss-free, delicious breakfast that looks as good as it tastes? Our Dutch Baby recipe is your perfect weekend treat! This giant pancake baked in the oven, allows you to skip the stovetop flipping process and simply enjoy your morning. Just mix the ingredients, pour them into a preheated cast iron skillet, and then sit back and relax.
What really elevates this dish is the homemade almond butter syrup, which blends seamlessly with the freshly baked Dutch Baby, adding a richness that's beautifully balanced by the freshness of berries. It’s not only a household favourite but also ideal for camping trips due to its simple preparation and minimal equipment needs. Just bring your cast iron pan, and you’re set for a gourmet outdoor breakfast that’s both easy and impressive!
INGREDIENTS
Portions 4-6
Dutch Baby
- 5 eggs
- 1 cup all-purpose flour
- 1 cup plant milk
- Pinch of salt
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- ¼ cup butter
Almond Butter Syrup
- ¼ cup Almond Butter Sea Salt
- ½ cup maple syrup
INSTRUCTIONS
1. Preheat and Prepare Skillet:
- Preheat your oven to 425°F with a 9” cast iron skillet placed inside to heat up.
2. Mix Batter:
- In a separate bowl, combine all the batter ingredients and whisk together until smooth.
3. Heat Skillet:
- Once the oven reaches the desired temperature, carefully remove the hot skillet using oven mitts.
- Add butter to the skillet and swirl it around to coat the bottom and sides.
4. Cook Dutch Baby:
- Pour the batter into the buttered skillet and return it to the oven. Bake for 20 minutes or until the crust is puffy and golden brown.
5. Prepare Almond Butter Syrup:
- While the Dutch baby is baking, add almond butter and maple syrup to a saucepan over medium heat.
- Cook, stirring frequently, until the mixture becomes syrupy (about 2-3 minutes).
- Remove from heat once it's ready and set aside.
6. Serve:
- Remove the Dutch baby from the oven and let it cool slightly.
- Cut into 6 pieces and serve warm topped with berries and drizzled with the almond butter syrup.
PRODUCT USED IN THIS RECIPE
ALMOND BUTTER SEA SALT
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