Description
Dutch Baby With Maple Whipped Cream is a delightful breakfast treat that transforms your morning routine into a gourmet experience. This airy, puffy pancake emerges from the oven perfectly golden, inviting you to indulge in its light texture. Topped with sweet, homemade maple-infused whipped cream, each bite offers a melt-in-your-mouth moment that’s sure to impress at both casual breakfasts and festive brunches.
Ingredients
Scale
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 2 tbsp unsalted butter (for batter and greasing)
- 1 cup heavy whipping cream (for whipped cream)
- 3 tbsp pure maple syrup (for whipped cream)
Instructions
- Preheat the oven to 425°F (220°C). Place a cast-iron skillet or oven-safe dish inside to heat.
- In a mixing bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth.
- Melt the butter in a small bowl and pour it into the hot skillet. Immediately add the batter.
- Bake for 20 minutes until puffed and golden brown.
- For the maple whipped cream, whip cold heavy cream with maple syrup until soft peaks form.
- Slice the Dutch baby, serve warm with maple whipped cream on top, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg