southern dutch baby skillet with praline sauce
(2 ratings)
My version of my mom's famous Dutch babies!
(2 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
Ingredients For southern dutch baby skillet with praline sauce
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4 Tbspunsalted butter, divided use
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4 lgeggs
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1/2 cbuttermilk
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2 Tbspbrown sugar
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1 tspvanilla extract
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1/2 call purpose flour
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1/2 cfinely chopped pecans
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1/2 csweetened condensed milk
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3 Tbsppure maple syrup
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1/4 tspground cinnamon
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1/8 tspteaspoon salt
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2 1/2 csliced peaches
How To Make southern dutch baby skillet with praline sauce
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1Heat oven to 425 degrees F.
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2Melt 3 tablespoons butter in a 10-inch cast iron skillet over medium heat; remove from heat and set aside.
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3In a large mixing bowl, using a mixer on medium speed, beat eggs, buttermilk, brown sugar and vanilla until well combined – about 1-2 minutes. Beat in flour until just combined. Pour egg mixture into skillet. Bake 15-20 minutes or until well risen and golden brown.
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4Meanwhile, prepare the praline sauce by cooking pecans in a medium saucepan, over medium heat, stirring frequently, until toasted and fragrant – about 2 minutes. Stir in additional 1 tablespoon butter, sweetened condensed milk, maple syrup, cinnamon and salt until well combined.
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5Slice Dutch baby pancake into wedges and place on plates. Top with peach slices and drizzle with praline sauce.
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