Fluffy Buttermilk Dutch Baby Pancake with Cherry Preserves, Maple Cinnamon Cream Cheese & Toasted Almond
A super easy weekend treat made with 5 ingredients you can whip up in the blender and have on the table with less than 10 minutes of hands-on prep time. Top with anything from peanut butter and bananas to jam, syrup, butter, or cream cheese.
Total Time:30 minutes
Yield:2-4 Servings 1x
Category:Breakfast & Brunch
For the Pancake
4tbsp melted butter, separated
2/3cup AP flour
For the toppings
1/2 cup cherry preserves, heated up
1/2 cup almond slivers, slightly toasted in a skillet if you have time
Maple Cinnamon Cream Cheese
1/2 cup cream cheese
1/4 cup maple syrup
1 tsp butter melted
1/2 tsp cinnamon
Preheat the oven to 225 C / 450 F.
Add all of the ingredients to a blender and blend until smooth. If you don’t have a blender you can blend by hand with a whisk – first mix the flour with the salt and whisk the eggs together with the buttermilk, melted butter and vanilla. Combine and mix well.
After your ingredients have been mixed, melt the butter over medium-high heat (7/10) in a 25 cm / 10 inch skillet, ideally cast iron.
The butter will melt then sizzle and foam. Once the foam has disappeared it’s time to add the batter and quickly put the skillet in the oven.
The Dutch baby needs to cook for 20-22 minutes undisturbed. Opening the oven during this time can cause it to deflate so it’s strongly recommended you don’t do that.
While your Dutch baby is in the oven you can prepare your toppings.
Like any pancake the toppings are really flexible. Some of my favourites are 1) powdered sugar, lemon and salted butter and 2) peanut butter, Speculoos cookie butter, sliced bananas and toasted walnuts.