Apricot Caramel Dutch Baby

This fluffy Apricot Caramel Dutch Baby pancake is bursting with flavor of a tad sour apricots and creamy caramel. ❤️

It takes only 5 min to make and 20 min to bake. Isn’t it a great brunch idea on a Sunday morning? Get everyone ready when it comes puffing from the oven to enjoy the show 🫶 Check the video here.

It’s one of our family’s favorite when grandparents visit and we are a full house 🏡

Ingredients:

• 85g butter, separated

• 150g apricots, chopped (frozen work well)

• 4 eggs

• 160ml whole milk

• 90g all purpose flour

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp coarse salt

• 50g caramel chips

• maple syrup for serving

Instructions:

1. Preheat the oven to 230°C. Place 60g of butter and the sliced apricots into a 28-30cm cast iron skillet. Place the skillet in the center of the oven for 5-8 minutes, until the butter is browned.

2. Mix the eggs, milk, flour, vanilla, cinnamon, salt, and 25g melted butter until the batter is smooth. We sift the flour for the better result.

3. Remove the hot skillet from the oven and pour the batter into the skillet. Sprinkle caramel chips on top. Place the skillet in the center of the oven and bake for about 20 minutes or until the pancake is fully puffed and browned on top. Don’t open the oven in the process.

4. Remove the Dutch Baby from the oven and enjoy topped with maple syrup.

5. Let us know how it turns out for you ❤️ and stay tuned for our weekly recipes drop.

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