Maple Dutch Baby Pancake
Ingredients
- 1/2 Cup Unbleached All-Purpose Flour
- 2 Tbsp Maple Sugar
- 1/2 Tsp Kosher Salt
- 3 Large Eggs, Room Temperature
- 3/4 Cup Whole Milk, Room Temperature
- 1/2 Tsp Pure Vanilla Extract
- 3 Tbsp Unsalted Butter
- Serve with Fresh Fruit and Fuller's Pure NH Maple Syrup
Preparation
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack.
- In a bowl, whisk together flour, maple sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until thin and smooth, about 30 seconds.
- Add butter to skillet in oven. Once butter is melted, remove from the oven, and pour batter into the center of the skillet.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately.
- Garnish your Dutch baby pancake with Fuller’s pure NH maple syrup and fresh fruit.
