PEACH PANCAKE SYRUP RECIPES

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GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP



Giant Dutch Baby Pancake with Raspberries and Nutella Syrup image

Dutch babies are the easy breakfast trend everyone is trying right now. Find out out how to make a giant puffed pancake to serve to your guests.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    feed a crowd    baking    breakfast    brunch    main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 13

4

large eggs

3 tbsp.

sugar

1 c.

all-purpose flour

1 c.

whole milk

1 1/2 tsp.

vanilla extract

1/2 tsp.

almond extract, optional

1/4 tsp.

salt

3 tbsp.

unsalted butter, diced

1

6 oz package raspberries, divided

2 tbsp.

powdered sugar

1 tbsp.

cocoa powder

1/4 c.

milk

1/2 c.

Nutella

Steps:

  • Preheat the oven to 425 degrees. In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests. Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden. For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside. For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside. As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.

GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP



Giant Dutch Baby Pancake with Raspberries and Nutella Syrup image

Dutch babies are the easy breakfast trend everyone is trying right now. Find out out how to make a giant puffed pancake to serve to your guests.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    feed a crowd    baking    breakfast    brunch    main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 13

4

large eggs

3 tbsp.

sugar

1 c.

all-purpose flour

1 c.

whole milk

1 1/2 tsp.

vanilla extract

1/2 tsp.

almond extract, optional

1/4 tsp.

salt

3 tbsp.

unsalted butter, diced

1

6 oz package raspberries, divided

2 tbsp.

powdered sugar

1 tbsp.

cocoa powder

1/4 c.

milk

1/2 c.

Nutella

Steps:

  • Preheat the oven to 425 degrees. In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests. Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden. For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside. For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside. As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.

More about "peach pancake syrup recipes"

GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP
Dutch babies are the easy breakfast trend everyone is trying right now. Find out out how to make a giant puffed pancake to serve to your guests.
From thepioneerwoman.com
Total Time 50 minutes
Category brunch, feed a crowd, baking, breakfast, brunch, main dish
Cuisine American
  • Preheat the oven to 425 degrees. In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests. Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden. For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside. For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside. As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.
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