Winter Spiced Dutch Baby Pancake with Pecan Maple Syrup

KITCHENAID
10Ingredients
40Minutes
690Calories

Ingredients

US|METRIC
  • 3 large eggs
  • 3/4 cup milk (I used unsweetened almond milk)
  • 1/2 cup unbleached flour
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 1 tablespoon unsalted butter
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    Made it

    Directions

    1. Place your oven-safe 10” skillet in the oven, and preheat your oven to 475 degrees F.
    2. In the bowl of your stand mixer, start beating the eggs and milk on medium speed until frothy (approximately 3 minutes). Turn the speed to low and slowly add the flour, salt, vanilla and spices. Turn the speed back up to medium and let mix for another minute.
    3. When the oven is preheated, carefully remove the skillet from the oven and reduce the oven heat to 425 degrees F. Add the butter to the skillet and swirl it around until the skillet is coated. Then, pour the batter into the skillet and quickly return it to the oven.
    4. Bake the pancake for 15 minutes or until golden and puffy. Set the finished pancake out to serve. Serve with Pecan Maple Syrup, powdered sugar, and dried cranberries.
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    NutritionView More

    690Calories
    Sodium27% DV640mg
    Fat49% DV32g
    Protein69% DV35g
    Carbs21% DV64g
    Fiber16% DV4g
    Calories690Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol685mg228%
    Sodium640mg27%
    Potassium700mg20%
    Protein35g69%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate64g21%
    Dietary Fiber4g16%
    Sugars13g26%
    Vitamin A20%
    Vitamin C4%
    Calcium45%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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