Description
Indulge in a fluffy Dutch Baby With Maple Whipped Cream, the ultimate breakfast treat that elevates your morning routine. This oven-baked pancake puffs beautifully, creating a golden masterpiece perfect for sharing on lazy weekends or special occasions. Topped with rich maple cream, each bite is a delightful explosion of flavor and texture. Gather your family around the table and enjoy this unforgettable culinary experience that combines simplicity with a touch of gourmet flair.
Ingredients
Scale
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 tbsp maple syrup (for whipped cream)
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F (220°C) and place a cast-iron skillet inside.
- Melt 3 tbsp of unsalted butter in the hot skillet until bubbling.
- In a bowl, whisk together the eggs until frothy. Add milk, flour, sugar, and vanilla; blend until smooth.
- Carefully pour the batter over the melted butter in the hot skillet.
- Bake for about 20 minutes until puffed and golden.
- While baking, whip heavy cream with 2 tbsp of maple syrup until soft peaks form.
- Serve the Dutch Baby warm, topped with whipped cream and additional maple syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (114g)
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg