Brown Sugar Dutch Baby
A thick and buttery, chewy baked pancake made with rich, caramel-y dark brown sugar and warm, aromatic nutmeg. Serve it savoury brunch-style with poached eggs and salty bacon or with a dusting of confectioners’ sugar and your sweet toppings of choice. A super easy, restaurant-worthy weekend brunch, lunch or dinner for two!
Equipment
- Mixing bowl
Ingredients
- 3 large eggs
- ½ cup milk sub dairy free
- 1 teaspoon vanilla
- 2 tablespoons dark brown sugar
- ½ cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3 tablespoons butter sub dairy free
- Your sweet or savoury toppings of choice
Instructions
- Preheat oven to 425ºF (220ºC).
- Reserving the butter, whisk together all remaining ingredients in a medium-sized mixing bowl until smooth and there are no lumps in the batter. A high-speed or immersion blender may also be used.
- Place a 10-inch cast iron skillet in the oven on the middle rack and heat for 5 minutes. Remove skillet from oven and add butter, swirling it around until melted and it covers the bottom. Pour in batter and return skillet to oven to bake for about 15 minutes just until the edges are browned. *Do NOT open the oven or the Dutch baby won’t rise properly!
- Remove from oven, add toppings and serve!
Notes
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Sugar: The dark brown sugar adds a lovely rich caramel taste in this recipe. Feel free to substitute granulated sugar if that is what you have on hand.
Butter: I use dairy free butter in almost all my baking. Unsalted butter also works well in this recipe.
Nutmeg: Nutmeg has a warm, nutty flavour with notes of clove. Cinnamon, ginger and ground cloves would all be delicious substitutes.