Eggnog Dutch Baby Pancake Recipe
All the warmth and spice of eggnog baked into a unique Dutch Baby, perfect for Christmas morning
Blender, Food Processor, or hand mixer with whisk attachment
9' Cast-Iron Skillet ( or oven safe pan/dish the same size)
- 1/2 cup All purpose flour
- 1/2 cup Eggnog Room Temperature
- 2 Eggs Large, Room Temperature
- 1 tbsp Sugar
- 1/2 tsp Salt
- 4 tbsp Butter
- Nutmeg freshly grated
- Powdered sugar
In a blender (or food processor or hand mixer), blend together flour, sugar, eggnog, salt, eggs until well-blended with no clumps. Set aside to rest for 15 minutes.
While the batter is resting, preheat oven to 425 degrees.
Once the oven is heated, place the skillet with the butter in the oven until the butter is completely melted, being careful not to burn the butter.
Once the butter is melted, remove the skillet from the oven and evenly pour the batter into the skillet.
Return to the oven and bake for 20 minutes. Once the Dutch Baby is puffed and golden brown, reduce heat to 300 degrees and bake for 5 more minutes.
Top with whipped cream, freshly grated nutmeg, syrup, or dust with powdered surgar and serve immediately.
Calories: 144kcalCarbohydrates: 3gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 112mgSodium: 422mgPotassium: 34mgFiber: 1gSugar: 3gVitamin A: 469IUVitamin C: 1mgCalcium: 16mgIron: 1mg