Dutch Baby with Maple Butter

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

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Ingredients

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter
• 3 tbsp pure maple syrup
• 1 lemon
• 1 tbsp powdered sugar

Method (tap to check — screen stays awake)

1. Put a 10-inch cast-iron skillet on the middle rack and heat the oven to 425F for a full 15 minutes; the pan must be properly hot or the batter will not climb the sides.
2. Blend the eggs and milk 45 seconds until pale and frothy, add the flour, sugar and salt, and blend 30 seconds more. Let the batter rest 10 minutes while the oven finishes heating.
3. Melt 2 tbsp of the butter in the hot skillet, swirl to coat, and pour the batter into the center in one go.
4. Bake 20 to 25 minutes until the sides have climbed the pan and the surface is deep gold. Do not open the oven for the first 15 minutes or it collapses.
5. While it bakes, mash the remaining 2 tbsp softened butter with the maple syrup until smooth.
6. Slide the pancake onto a board, squeeze over the lemon, dust with powdered sugar, spread the maple butter across the hot center and cut into 4 wedges. Serve straight away.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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