Southern Dutch Baby Skillet with Praline Sauce

Emily Hobbs

By
@Emilyhobbs

My version of my mom's famous Dutch babies!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Ingredients

4 Tbsp
unsalted butter, divided use
4 large
eggs
1/2 c
buttermilk
2 Tbsp
brown sugar
1 tsp
vanilla extract
1/2 c
all purpose flour
1/2 c
finely chopped pecans
1/2 c
sweetened condensed milk
3 Tbsp
pure maple syrup
1/4 tsp
ground cinnamon
1/8 tsp
teaspoon salt
2 1/2 c
sliced peaches

Directions Step-By-Step

1
Heat oven to 425 degrees F.
2
Melt 3 tablespoons butter in a 10-inch cast iron skillet over medium heat; remove from heat and set aside.
3
In 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.
4
Meanwhile, 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.
5
Slice Dutch baby pancake into wedges and place on plates. Top with peach slices and drizzle with praline sauce.

About this Recipe

Course/Dish: Breakfast Casseroles