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Cinnamon-Sugar Dutch Baby Pancake

This crowd-pleasing and puffy baked pancake is so fast and easy to make it’s sure to be your go-to weekend brunch dish.
5 min
PREP TIME
20 min
COOK TIME
260
CALORIES
8
INGREDIENTS

INGREDIENTS

  • 3 tablespoon (45 mililiter) granulated sugar
  • 1 teaspoon (5 mililiter) Cinnamon Ground
  • 3 eggs
  • 2/3 cup (150 mililiter) milk
  • 1/4 teaspoon (1 mililiter) Sea Salt Grinder
  • 2/3 cup (150 mililiter) all-purpose flour
  • 2 tablespoon (30 mililiter) butter
  • 1 cup (250 mililiter) fresh berries

Preparation

  • 1 Preheat oven to 450°F (230°C). In small bowl, stir sugar with cinnamon; set aside.
  • 2 In large bowl, whisk eggs, milk and salt. Whisk in flour just until smooth.
  • 3 Heat a 9-inch (23 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Sprinkle pan evenly with 2 tbsp (25 mL) of the cinnamon-sugar mixture; pour in batter and immediately transfer to oven.
  • 4 Bake until puffed and golden, 12 to 15 minutes. Top with berries and sprinkle with remaining cinnamon-sugar mixture. Cut into wedges and serve.
  • 5 Test Kitchen Tip: Use your favourite berries, such as blackberries, blueberries, raspberries, sliced strawberries, or other seasonal sliced fruit, and add a spoonful of whipped cream, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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