Dutch Baby With Maple Whipped Cream: The Best Weekend Delight
A delicious Dutch Baby pancake served with light and fluffy maple whipped cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, salt, and vanilla until smooth.
- Melt the butter in a cast-iron skillet in the oven.
- Once melted, pour the batter into the skillet and bake for 20 minutes, or until golden brown and puffed.
- While baking, whip the heavy cream with powdered sugar and maple syrup until soft peaks form.
- Remove the Dutch Baby from the oven and serve immediately topped with maple whipped cream.
Notes
- Serve immediately after baking for the best texture.
- Adapt the sweetness of the whipped cream by adjusting the amount of maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Dutch Baby, Pancake, Maple Whipped Cream, Breakfast, Weekend Brunch