Dutch Baby with Raspberry Maple Reduction
Serves: 2 or just me
  • For the Dutch Baby
  • ⅓ cup sugar
  • 2 teaspoons grated lemon zest
  • 3 large eggs at room temperature 30 minutes
  • ⅔ cup whole milk at room temperature
  • ⅔ cup all-purpose flour
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ stick unsalted butter, cut into pieces
  • For the Raspberry Maple Reduction
  • 1 cup fresh or frozen raspberries
  • 1 tbls sugar
  • 1 tsp cornstarch mixed with 3 tbls warm water - slurry
  • 1 tbls real maple syrup
  1. Put skillet on middle rack of oven and preheat oven to 450°F.
  2. Stir together sugar and zest in a small bowl.
  3. Beat eggs with an electric mixer at high speed or in stand mixer until pale and frothy, then beat in milk, flour, vanilla, cinnamon and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  4. Add butter to hot skillet and melt, swirling to coat. Make sure you swirl that butter up the sides of the skillet too.
  5. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
  6. Make your raspberry maple reduction while the dutch baby is baking.
  7. In a small pot, stir raspberries, sugar, slurry (cornstarch/water mixture) and maple syrup.
  8. Cook over medium heat unitl it comes to a small boil, Keep stirring until the sauce thickens - about 2- 3 minutes. Don't let it scorch.
  9. Remove from heat. Strain through a sieve mashing the raspberries well to get all the syrup through to a small bowl.
  10. Reheat syrup when your dutch baby is baked and pour over pancake with additional raspberries and powdered sugar if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/10/25/dutch-baby-with-raspberry-infused-maple-syrup/