Maple Dutch Baby with Breakfast Sausage
This tasty maple Dutch baby pancake is a fun twist on a traditional oven pancake or German pancake recipe. The recipe switches up this brunch classic by adding maple syrup into the batter and by switching out fresh fruit for breakfast sausage. Adding these sweet and savory ingredients really makes this recipe stand out.
Ingredients
- 2 tbsp butter salted
- 4 large eggs
- 1 cup milk whole milk is best
- 1 cup flour all purpose
- 1 tbsp maple syrup pure
- 1 pinch salt
- 6 small breakfast sausages see note
- 1 tbsp sugar
Instructions
- Preheat Oven: preheat oven to 425°F, place oven proof skillet on middle rack of oven.
- Make Batter: in the meantime, whisk 4 eggs for about 30 seconds to 1 minute until smooth and slightly frothy or use blender. Add milk, maple syrup, salt, and flour and whisk until fully combined and batter is smooth. Allow to rest about 10 minutes while oven comes up to temperature.
- Prepare the Pan: once the oven reaches temperature, remove the pan and add butter. The butter should quickly melt in the hot pan, carefully push it around and ensure that the sides and bottom have a thing coating of butter.
- Bake: carefully pour the batter into the hot pan. Working quickly, arrange the sausages over the top before sprinkling the sugar over everything. Place the Dutch baby into the hot oven and bake for 20-25 minutes. Serve immediately with a drizzle of maple syrup.
Notes
Note 1: to ensure the sausages are fully cook, I usually microwave them for 45 seconds and then flip them over and microwave for an additional 45 seconds on the second side. This will get the sausages warm and will start the cooking process before they are put in the oven