Bourbon Banana Pecan Dutch Baby
We can’t decide if this Dutch baby is best for breakfast or dessert—so we say it’s both! Enjoy any leftover caramel sauce over ice cream or waffles.
  • ¾ cup all-purpose flour
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • 3 tablespoons unsalted butter
  • Bourbon Caramel (recipe follows), sliced bananas, and toasted pecans
  • Garnish: Confectioners sugar
  • 1 cup firmly packed light brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup unsalted butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon kosher salt
  • 3 tablespoons bourbon
  1. Place a 10-inch cast-iron skillet in cold oven, and preheat oven to 450°.
  2. In the container of a blender, place flour, eggs, sugar, vanilla, and salt; blend until well combined, about 30 seconds, stopping to scrape sides of container as needed.
  3. Place milk in a small microwave-safe bowl. Microwave until warmed, about 30 seconds. Add warm milk to flour mixture, and blend for 30 seconds.
  4. Remove skillet from oven, and carefully place butter in hot skillet. When melted, carefully swirl to coat bottom and sides of skillet Immediately pour batter into hot pan.
  5. Bake for 10 minutes. Reduce oven temperature to 400°, and bake until dark golden brown, about 10 minutes more. Serve immediately with Bourbon Caramel, bananas, and pecans. Garnish with confectioners’ sugar, if desired.
  1. In a medium saucepan, combine brown sugar, cream, butter, corn syrup, and salt. Cook over medium heat for about 8 minutes, stirring frequently. Add bourbon, and stir until thickened and smooth. Remove from heat; let cool. Bourbon Caramel can be made several days ahead and stored in refrigerator.
Recipe by Southern Cast Iron at