Maple Brown Butter Dutch Baby
A maple twist on a classic brunch dish
Servings 2
Ingredients
- 1 cup milk
- 2/3 cup flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 large eggs
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp vanilla
- 3 tbsp butter
- 1 tbsp real maple syrup + more for serving
Instructions
- Preheat oven to 425° F.
- Blend all ingredients except butter and maple syrup until smooth.
- In a 10” cast iron skillet, melt butter until browned and swirl around pan, including sides.
- Just before adding batter, drizzle maple syrup into the brown butter.
- Pour batter into hot skillet and immediately transfer to oven.
- Bake for 20 - 25 minutes until golden brown and risen. Serve with powdered sugar and maple syrup.
Notes
- Make sure your cast iron skillet is really well seasoned and used. It should be virtually non-stick, otherwise the brown butter and maple syrup mixture may stick or burn.
- To clean the pan after, heat the pan back up for 5 minutes on the stove and then clean with hot water. It’ll help release any residual residue.
- If your blender cup is too small to fit all the ingredients, take a chopstick and push the ingredients down, mixing to make room.
- Serve immediately when it comes out of the oven so it doesn’t deflate. Although I’ve eaten if for leftovers the next day and toasted it - the sugar caramelizes and gets crunchier, which I would highly recommend.