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Brown butter pecan Dutch baby pancake with bourbon maple delights!

Brown butter pecan Dutch baby pancake with bourbon maple
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A delicious and fluffy Dutch baby pancake made with brown butter and pecans, topped with a rich bourbon maple syrup.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup milk
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup maple syrup
  • 2 tablespoons bourbon

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a skillet, melt the butter over medium heat until it turns brown and has a nutty aroma.
  3. In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla, and salt until smooth.
  4. Stir in the brown butter and chopped pecans into the batter.
  5. Pour the batter into a greased cast-iron skillet or oven-safe pan.
  6. Bake in the preheated oven for 20-25 minutes until puffed and golden brown.
  7. While the pancake is baking, combine maple syrup and bourbon in a small saucepan and heat gently.
  8. Once the pancake is done, remove it from the oven and drizzle with the bourbon maple syrup.
  9. Serve immediately and enjoy!

Notes

  • For a nut-free version, you can omit the pecans.
  • Make sure to watch the butter closely while browning to prevent burning.
  • This pancake is best served fresh out of the oven.

Nutrition

Find it online: https://millerecipes.com/brown-butter-pecan-dutch-baby-pancake-bourbon-maple/