MiMi's Custard Dutch Baby
If you like eggy pancakes, this custardy dutch baby is for you. It gets great puff in the oven and ends with a great custard texture thanks to the extra eggs. Serve it with fruit, powdered sugar, syrup, or a mixture of them all!
Servings: 6 Servings
Ingredients
Dutch Baby
- ¼ cup unsalted butter
- 1½ cups milk
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 Tablespoons maple syrup
- 1 pinch salt
Blueberry Syrup
- 1 cup blueberries fresh or frozen
- ¾ cup water
- 1 cup granulated sugar
- 1 Tablespoon lemon juice
Instructions
Dutch Baby
- Preheat oven to 400℉.
- Place butter in 8 or 9-inch cast iron skillet or cake pan. Put in oven for about 5 minutes, or until the butter is melted and bubbly.
- While the butter is melting, stir together the eggs, flour, and salt to form a thick paste.
- Add the milk and whisk until mostly smooth. Stir in the syrup and vanilla.
- Pour batter into hot pan with butter. Do not stir. Bake for 25-30 minutes or until the center looks set and the edges are puffy and golden brown.
- Serve warm with powdered sugar, fruit, or syrup.
Blueberry Syrup
- Place all ingredients in a saucepan. Heat over low, stirring frequently, until the sugar is dissolved.
- Increase heat to medium. Keep at a low boil, stirring frequently, until thickened, about 15 minutes.
Notes
Nutrition information is for the Dutch baby alone, it does not include the optional blueberry syrup.
You can use sugar instead of maple syrup in the batter if you would like.
Nutrition
Serving: 1Serving | Calories: 263kcal | Carbohydrates: 24g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 94mg | Potassium: 193mg | Fiber: 1g | Sugar: 7g | Vitamin A: 573IU | Calcium: 112mg | Iron: 2mg
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