Toffee Nut Dutch Baby
kodiakcakes.com/blogs/recipes/toffee-nut-dutch-baby
During this special time of year, elevate your holiday mornings with our Toffee Nut Dutch Baby recipe. Made with Kodiak® Buttermilk Power Cakes®, rich vanilla, and just the right touch of sugar, this fluffy oven-baked pancake is perfect for creating cozy, memorable moments around the table. Top it off with a decadent toffee sauce made from butter, brown sugar, and cream, sprinkled with toasted pecans and a pinch of sea salt for that irresistible sweet-'n-salty holiday flavor. Whether you’re fueling up for a day of festivities or gathering with your favorite people, this restaurant-quality recipe is easy to make and guaranteed to keep everyone coming back for seconds.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Ingredients
Dutch Baby:
- 3 tablespoons butter
- 4 large eggs
- 2⁄3 cup milk
- 1⁄2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Toffee Topping:
- 1⁄2 cup (1 stick) salted butter
- 2⁄3 cup brown sugar
- 1⁄2 cup heavy cream
- Pinch coarse sea salt
- 1⁄2 cup pecan halves, toasted
Directions
Dutch Baby:
- Preheat the oven to 425° F. Place the butter in a 10" frying pan and place in the oven so that the butter can melt.
- Place the eggs, milk, Kodiak mix, sugar, and vanilla in a blender. Blend until smooth.
- Remove the pan of melted butter from the oven. Pour the batter into the pan and place back in the hot oven.
- Cook pancake for 10-15 minutes, or until puffed and golden brown.
- Remove and let cool slightly.
- Cut into wedges and serve topped with toffee sauce and pecans.
Toffee Topping:
- Place the butter and brown sugar in a saucepan. Heat over low, stirring occasionally, until the butter is melted, and the sugar is dissolved.
- Bring the heat up to medium high. Cook the mixture at a boil for a few minutes, or until it begins to turn a deep amber color. As soon as the mixture darkens, pour in the cream. Mixture will sputter and seize. Continue to cook until the mixture becomes smooth and silky.
- Remove from heat.
- Let cool and stir in pecan halves.
- Store in an airtight container in the fridge.
