A classic almond-flavored Dutch baby recipe topped with confectioners sugar, raspberries, and maple syrup.
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon almond extract (can also use vanilla)
- 2 tablespoons unsalted butter (see note)
- Raspberries, strawberries, apples, blackberries, blueberries, or a combo
- Cinnamon sugar
- Confectioners sugar
- Maple sryup
- Preheat oven to 425°F.
- Combine eggs, flour, milk, sugar, and almond extract in a blender and blend until smooth. Let rest for 10 minutes to come up to room temp.
- Place butter in a 9 or 10-inch cast-iron skillet and place in the oven. As soon as the butter melts (do not burn), add the batter to the skillet. Bake for 20 minutes or until the Dutch baby is puffed up and golden. Lower the oven’s temperature to 300°F and bake for an additional 5 minutes.
- Remove Dutch baby from oven and top with chopped raspberries or fruit of your choice. Sprinkle with confectioners sugar or cinnamon sugar, and serve cut into wedges with maple syrup.
Unsalted butter is best because salted butter is going to taste too salty. If you only have salted butter use 1 tablespoon of butter and 1 tablespoon canola or vegetable oil.
- Serving Size: 1/4 (excluding toppings)
- Calories: 185
- Sugar: 5.7g
- Sodium: 102mg
- Fat: 9.8g
- Saturated Fat: 5.1g
- Carbohydrates: 17.7g
- Fiber: .4g
- Protein: 6.8g
- Cholesterol: 141mg
Keywords: german pancake, dutch baby