This is my fall-inspired take on a Dutch baby! Nothing is easier to whip up while at the same time feeling more decadent than this morning brunch treat!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.

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  • Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.

  • Melt clarified butter in the preheated skillet; pour in batter.

  • Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.

Cook's Note:

If you cannot find clarified butter, you can substitute vegetable oil.

Nutrition Facts

454 calories; 28.7 g total fat; 335 mg cholesterol; 431 mg sodium. 33.7 g carbohydrates; 15.5 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
08/30/2019
This version of a Baby Dutch turned out really nice. I added a teaspoon of sugar to mine because I like it a little more sweet. I am also at a higher altitude and have a convection oven so I cooked it for 18 mins and it was cooked perfect. I love the hint of fall spices. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/30/2019
This version of a Baby Dutch turned out really nice. I added a teaspoon of sugar to mine because I like it a little more sweet. I am also at a higher altitude and have a convection oven so I cooked it for 18 mins and it was cooked perfect. I love the hint of fall spices. Read More
Rating: 4 stars
08/30/2019
This version of a Baby Dutch turned out really nice. I added a teaspoon of sugar to mine because I like it a little more sweet. I am also at a higher altitude and have a convection oven so I cooked it for 18 mins and it was cooked perfect. I love the hint of fall spices. Read More