Winter Spiced Dutch Baby Pancake with Pecan Maple Syrup

Name: Winter Spiced Dutch Baby Pancake with Pecan Maple Syrup | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 1
Ingredients: 1 tablespoon unsalted butter; 1/8 teaspoon cardamom; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; pinch of salt; 1/2 cup unbleached flour; 3/4 cup milk (I used unsweetened almond milk); 3 large eggs

KitchenAid Chef

Serving

1

Ingredients

1 tablespoon unsalted butter

1/8 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon vanilla extract

pinch of salt

1/2 cup unbleached flour

3/4 cup milk (I used unsweetened almond milk)

3 large eggs

Step by step

Place your oven-safe 10” skillet in the oven, and preheat your oven to 475 degrees F.
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.
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.
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.