All the flavors of the beloved Dutch Letter in a soft, billowy, pancake-like treat.
Whenever I go to our local bakeries I tend to skip the dutch letters and go straight for the almond banket. It’s all the flavors only more filling, which is my favorite part. Thinking of those filling flavors is what got me to this Dutch Baby.
Give this one a try… start your day with a taste of Holland. It won’t disappoint.
Keys for making a Dutch Letter Dutch Baby
- Use a cast iron pan. 12″ works great.
- Lean towards baking longer. It may look too brown, but once it deflates and settles, it won’t be.
- Take an extra step with adding fresh fruit (cherries would be amazing), or a scoop of ice cream for an evening dessert
OTHER TASTY TREATS
Buttermilk Biscuits with Sweet Honey Butter
Chocolate Chip Shortbread Cookie
Banana Bread Muffins
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Dutch Letter Dutch Baby
All the flavors of the beloved Dutch Letter in a soft, billowy, pancake-like treat.
Ingredients
- 3 eggs
- 2 tablespoons sugar
- 3/4 cup all purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1/3 cup almond paste
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/4 cup sliced almonds
- powdered sugar
- Simple glaze 1/2 cup powdered sugar + 1 tablespoons milk
Instructions
- Preheat oven to 425 degrees
- Add eggs, sugar, milk, flour, extract, almond paste, salt to a blender and blend until smooth
- In a 12 inch cast iron pan, toast sliced almonds for a few minutes until fragrant, remove from pan
- Melt butter in cast iron then pour in batter.
- Bake for 15-20 minutes or until browned and 'rumpled looking'.
- Immediately dust with powdered sugar, almonds and simple glaze.
- Enjoy immediately.
