Winter Spiced Dutch Baby Pancake With Pecan Maple Syrup – a delicious recipe with eggs, milk I, flour, salt, vanilla, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Place your oven-safe 10"" skillet in the oven, and preheat your oven to 475 degrees F.", "In the bowl of your stand mixer, start beating the eggs and milk on medium speed until frothy (approximately 3 minutes). Turn the speed to low and slowly add the flour, salt, vanilla and spices. Turn the speed back up to medium and let mix for another minute.", "When the oven is preheated, carefully remove the skillet from the oven and reduce the oven heat to 425 degrees F. Add the butter to the skillet and swirl it around until the skillet is coated. Then, pour the batter into the skillet and quickly return it to the oven.", "Bake the pancake for 15 minutes or until golden and puffy. Set the finished pancake out to serve. Serve with Pecan Maple Syrup, powdered sugar, and dried cranberries."]
454
kcal
Calories
33
g
Fat
23
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 large eggs, 3/4 cup milk I used unsweetened almond milk, 1/2 cup unbleached flour, 1 pinch salt, and more.
Yes, Winter Spiced Dutch Baby Pancake With Pecan Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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