Banana Pecan Caramel Dutch Baby
A hybrid between a crepe and a pancake, the Dutch Baby is super easy to make because it is baked in a skillet. You can top it with whatever you like! One of my favourite was to top it is with bananas, pecans and homemade caramel sauce!
Yield: 4
Ingredients:
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
Caramel sauce
- ¼ cup brown sugar or regular sugar
- 50 g butter
- ¼ cup milk
Toppings
- 1 sliced banana
- ½ cup roasted pecans
Instructions
Dutch Baby
- 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.
Caramel Sauce
- 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!
Assembling
- When the Dutch baby is ready, take it out of the oven, top with caramel sauce, banana slices and roasted pecans. Serve warm!
