Hey. Last weekend I had a really special breakfast and I gotta share the recipe with you! A gorgeous and delicious Banana Pecan Caramel Dutch Baby. If you never heard of a Dutch Baby, that makes two of us. I discovered them a few weeks back and I gotta be honest, I wanted to make one just because of how cute the name is!
Okay, so: Dutch Baby. It’s basically a hybrid between a crepe and a pancake, but baked in a skillet. It’s like their baby, get it?? Anyway, it’s super easy to make and literally no dirty dishes because you only need a bowl to mix the ingredients and a skillet to bake it. Did I mention it looks absolutely stunning on your breakfast table?
Tips and tricks for Banana Pecan Caramel Dutch Baby
-You can mix the ingredients in a bowl with a whisk or use a blender or even a mixer. It’s that versatile!
-Make sure the skillet is HOT when you pour in the batter! For that, you’ll place your skillet in the oven for 5-10 minutes. When you take it out, place the butter in the skillet, make sure it melts and covers the whole surface, quickly pour in the batter and place it back in the oven. You gotta be fast here!
-I drizzled some homemade caramel sauce all over the pancake, but it’s totally optional. You’ll find the recipe lower in this article.
-If you don’t have pecans, use whatever nuts you have on hand.
-I used this non-dairy milk and the result was just as good, so have no fear.
Banana Pecan Caramel Dutch Baby
- ½ cup milk
- ½ cup flour
- 2 eggs
- ½ tbsp maple syrup
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp butter for the skillet
- ¼ cup brown sugar or regular sugar
- 50 g butter
- ¼ cup milk
- 1 sliced banana
- ½ cup roasted pecans
- Pre-heat an oven resistant skillet at 220°C while you prepare your mix.
- Combine together eggs, vanilla extract, flour, salt and maple syrup with a whisk, blender or mixer.
- Warm up the milk and blend for 30 more seconds.
- Carefully take out the skillet out of the oven, place the 2 tbsp of butter and make sure it covers the whole surface while it melts.
- Pour the batter in the skillet and quickly return it to the oven.
- Cook it for 10 minutes at 220°C, then reduce to 200°C and cook for 10 more minutes without opening the oven door.
- While the Dutch Baby is baking, proceed to make your caramel sauce:
- In a small saucepan , add the sugar and caramelize it until it reaches a golden-brown colour. Add the milk and butter and cook for a few more minutes stirring continuously, until it thickens and reaches a sauce consistency. Note that it thickens more after cooling down!
- When the Dutch baby is ready, take it out of the oven, top with caramel sauce, banana slices and roasted pecans. Serve warm!