Eggnog Dutch Baby

Eggnog Dutch Baby
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Eggnog Dutch Baby is a form of puffed pancake. It can be topped with fresh fruit, or other toppings for a sweet breakfast  treat!

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Eggnog Dutch Baby

Ingredients:

Instructions:

  1. Beat eggs in a medium bowl until light. Whisk in eggnog and milk (if using). Whisk in flour and salt until smooth, do not overbeat. Allow batter to rest at room temperature for 30 minutes.
  2. Preheat the oven to 400°F. Heat seasoned cast iron skillet in the oven for at least 10 minutes.
  3. Remove skillet from the oven. Add butter, swirling to coat bottom and sides. Add batter, tilting skillet so bottom is evenly coated.
  4. Bake for 15-20 minutes, or until puffy and golden. Serve hot with maple syrup, powdered sugar, and a sprinkle of cinnamon.

Serves: 2-4

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Eggnog Dutch Baby is a form of puffed pancake. It can be topped with fresh fruit, or other toppings for a sweet breakfast  treat!

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Eggnog Dutch Baby

Ingredients:

  • 2 large eggs
  • ½ cup eggnog
  • 2 Tbsp milk (only if eggnog is thick)
  • ½ cup unbleached wheat flour
  • ¼ tsp sea salt
  • 2 Tbsp butter

Instructions:

  1. Beat eggs in a medium bowl until light. Whisk in eggnog and milk (if using). Whisk in flour and salt until smooth, do not overbeat. Allow batter to rest at room temperature for 30 minutes.
  2. Preheat the oven to 400°F. Heat seasoned cast iron skillet in the oven for at least 10 minutes.
  3. Remove skillet from the oven. Add butter, swirling to coat bottom and sides. Add batter, tilting skillet so bottom is evenly coated.
  4. Bake for 15-20 minutes, or until puffy and golden. Serve hot with maple syrup, powdered sugar, and a sprinkle of cinnamon.

Serves 2-4

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