Description
This maple walnut Dutch baby is so easy to make! It puffs up gorgeously in the oven and has loads of flavor. Just cut and serve for a sweet brunch!
Ingredients
- ¾ cups All-purpose Flour
- 2 Tablespoons Dark Brown Sugar
- ¼ teaspoons Salt
- ¾ cups Almond Or Regular Milk
- 3 whole Eggs
- 2 teaspoons Maple Syrup, Plus Additional For Topping
- ¼ teaspoons Vanilla Extract
- ½ cups Chopped Walnuts, Plus Additional For Topping
- 3 Tablespoons Butter
Preparation
Preheat oven to 400ºF.
Whisk flour, brown sugar and salt together in a mixing bowl to aerate them. Set the bowl aside.
Pour milk into a microwave safe container and warm it for 20 seconds. Transfer milk to a large mixing bowl and whisk together with the eggs, maple syrup and vanilla. Slowly pour dry ingredients in while whisking, until a batter is formed. Fold in walnuts.
Take a large cast iron skillet and melt butter over medium high heat. When melted, swirl it around to coat the pan and pour excess into the batter. Whisk batter again to incorporate the butter, then pour it into the hot pan. Transfer the pan to the oven and let the Dutch baby bake for about 20–25 minutes. It should be puffy and golden.
Take the pan out when it is done and let cool for a couple of minutes. Slice into wedges and serve immediately! I like to top each wedge with extra chopped walnuts and syrup. Powdered sugar would be great too.
