Dutch Babies with Banana Caramel Sauce

Dutch Babies with Banana Caramel Sauce

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, is a pastry you absolutely have to try. Adding Banana Caramel Sauce, which is a play on Bananas Foster, really takes this incredible dish to another level.

Ingredients
Dutch Babies

3 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 whole milk, at room temperature
1 tablespoon sugar
Dash of nutmeg
Dash of cinnamon
Splash of vanilla
4 tablespoons unsalted butter
Syrup, preserves, confection's sugar, Banana Caramel Sauce, or cinnamon sugar

Banana Caramel Sauce

1/4 cup melted butter
1/2 cup packed brown sugar
1/4 cup water
1/2 teaspoon vanilla
2 tablespoons agave syrup
2 bananas, thinly sliced

Instructions

Dutch Babies

1. Pre-heat oven to 425 degrees

2. Combine milk, eggs, flour, sugar, vanilla, nutmeg, and cinnamon in a blender and blend until very smooth.

3. Heat 10-inch cast iron skillet on the stove top. Melt butter in skillet (don't let the butter brown). Pour batter into the middle of the skillet. Carefully transfer to the oven and place skillet on the bottom rack.

4. Bake for 15 minutes, until puffed and golden. Reduce heat to 300 degrees and bake an additional 5 minutes.

5. Remove from oven, cut into wedges, and serve with the topping of your choice.

Banana Caramel Sauce

1. Combine all ingredients, except the bananas and vanilla, in a medium sized pot

2. Bring to a boil and let boil, untouched, for about 2 minutes until the bubbles turn big and are shiny

3. Remove from the heat and add vanilla and sliced bananas

4. Allow to cool slightly before serving