Maple-Infused Dutch Baby Pancake
This delightful Maple-Infused Dutch Baby Pancake is inspired by a cherished old recipe discovered by my sister at a charming garage sale in Sudbury, Northern Ontario, Canada. This dish is not only quick and easy to prepare, but it’s also a unique twist on traditional pancakes. The pancake puffs up beautifully in the oven, creating a golden brown, crispy exterior and a soft, fluffy interior. Best enjoyed with generous amounts of warm, rich Canadian maple syrup, it’s sure to become your family’s new favorite breakfast treat. Plus, there’s no flipping or constant supervision required, allowing you to relax with a cup of coffee while it cooks to perfection!
N/A
Servings
118
Calories
6
Ingredients
Ingredients
butter
2 tablespoons (Melted)
eggs
3 medium (Beaten)
milk
3/4 cup (1% milk recommended)
all-purpose flour
3/4 cup (Sifted)
granulated sugar
2 teaspoons (None)
ground nutmeg
1 teaspoon (None)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Place the butter in a large, 10-inch ovenproof fry pan or a 4-liter sauté pan and put it in the preheating oven to melt.
3
In a medium mixing bowl, whisk together the eggs and milk until well combined.
4
Gradually add the granulated sugar, ground nutmeg, and all-purpose flour to the egg mixture, whisking until smooth and free of lumps.
5
Once the butter is melted and starting to bubble in the hot pan, carefully remove the pan from the oven.
6
Swirl the melted butter around the pan to coat the bottom and sides, then pour the batter directly into the hot pan, spreading it evenly if needed.
7
Quickly return the pan to the hot oven, leaving it uncovered. Close the oven door and set a timer for 16-18 minutes.
8
When the timer goes off, carefully remove the pancake from the oven. It should be puffed up and golden.
9
Slice into wedges and serve immediately with warm maple syrup!
10
Enjoy your delicious pancake warm or at room temperature; leftovers can be reheated or enjoyed cold.
Nutrition Information
6g
Fat
11g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Maple-Infused Dutch Baby Pancake?
It is a unique twist on traditional pancakes that is oven-baked until it puffs up with a crispy exterior and soft, fluffy interior.
What is the origin of this specific recipe?
The recipe was inspired by a discovery at a garage sale in Sudbury, Northern Ontario, Canada.
How does a Dutch Baby differ from a regular pancake?
Unlike traditional pancakes, a Dutch Baby is baked in the oven in a single pan and does not require flipping or constant supervision.
What texture should I expect from this pancake?
You should expect a golden brown, crispy exterior and a soft, fluffy interior.
What oven temperature is required for baking?
The oven should be preheated to 425°F (220°C).
What size pan should be used?
A large 10-inch ovenproof fry pan or a 4-liter sauté pan is recommended.
How much butter is needed for this recipe?
The recipe calls for 2 tablespoons of butter.
How is the butter prepared in the pan?
The butter is placed in the pan and put into the preheating oven to melt and bubble.
How many eggs are used in the batter?
The recipe requires 3 medium eggs.
What type of milk is recommended?
The recipe recommends using 3/4 cup of 1% milk.
Does the flour need to be prepared in a specific way?
Yes, the recipe specifies using 3/4 cup of sifted all-purpose flour.
How much sugar is added to the batter?
The recipe uses 2 teaspoons of granulated sugar.
Is there any spice in the batter?
Yes, 1 teaspoon of ground nutmeg is included for flavor.
What is the first step in mixing the batter?
The first step is to whisk together the eggs and milk until they are well combined.
Should the batter be smooth?
Yes, you should whisk the mixture until it is smooth and free of lumps.
When do I add the batter to the pan?
Add the batter once the butter is melted and starting to bubble in the hot pan.
Do I need to coat the pan with the melted butter?
Yes, swirl the melted butter around the pan to coat the bottom and sides before pouring in the batter.
How long does the pancake need to bake?
It should bake for 16 to 18 minutes.
Should the pan be covered while in the oven?
No, the pan should be left uncovered during the baking process.
How do I know when the Dutch Baby is finished?
It is ready when it is puffed up and has turned a golden color.
What is the best way to serve the pancake?
It should be sliced into wedges and served immediately with warm maple syrup.
Can I enjoy this pancake at room temperature?
Yes, it can be enjoyed warm or at room temperature.
What should I do with leftovers?
Leftovers can be stored and later reheated or even enjoyed cold.
Is this a good recipe for a relaxing morning?
Yes, because it requires no flipping, you can relax with a cup of coffee while it cooks.
How many ingredients are in this recipe?
There are 6 main ingredients: butter, eggs, milk, flour, sugar, and nutmeg.
Is the syrup included in the batter?
No, the maple syrup is intended to be served on top of the finished pancake.
What kind of syrup is recommended?
Rich Canadian maple syrup is highly recommended for the best flavor.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy recipe to prepare.
What happens if I don't have an ovenproof fry pan?
You can use a 4-liter sauté pan as an alternative.
Does this recipe contain many calories?
The recipe contains approximately 118 calories per serving.