Salted Caramel Banana Dutch Baby ~ A light, fluffy skillet pancake topped with bananas and a salt caramel sauce.
Salted Caramel Banana Dutch Baby
Delicious doesn’t have to be complicated, which is why I love the 12 Bloggers round-up each month. We are kicking 2016 off with a fantastic group of pancake recipes! I mean just look at what these gals made.
Rather than go the traditional pancake route, I opted for one of my favorite brunch recipes. Any time I can make a recipe in my cast iron skillet I am a happy girl. It’s super easy and everyone loves them.
~ 12 Bloggers 12 Recipes with 12 Ingredients ~
Apple Pie Pancakes from Around My Family Table
Peanut Butter & Jelly Pancakes from Bread Booze Bacon
Root Beer Float Pancakes from Home Cooking Memories
Banana Nut Silver Dollar Pancakes from Big Bear’s Wife
Cinnamon Roll Pancakes from Cooking on the Front Burner
Dutch Baby Pancake with Fresh Berries from Love Bakes Good Cakes
Salted Caramel Banana Dutch Baby from Thyme For Cocktails
Easy Red Velvet Pancakes from A Night Owl
Classic Fluffy Buttermilk Pancakes from Pink Cake Plate
Fluffy Pancakes with Blackberry Compote from {i love} my disorganized life
Buttermilk Pecan Pancakes from See Vanessa Craft
Easy Swedish Pancakes from Kleinworth & Co.
What is your favorite pancake topping? Share in the comments!
Enjoy~
Loriann
- 2 tablespoons butter
- 3 eggs
- ¾ cup whole milk
- ½ flour
- ¼ sugar
- ¼ teaspoon vanilla
- 2 teaspoons kosher salt, divided
- ¼ cup caramel sauce
- 2-3 tablespoons heavy cream
- 1-2 bananas, sliced thin
- Place butter in a 12 inch cast iron skillet. Place skillet in oven and heat oven to 450 degrees.
- Place eggs, milk, flour, sugar, vanilla and ¼ teaspoon salt to a blender. Blend until frothy.
- Carefully remove skillet from oven. Pour batter into skillet, return to oven and bake 20 minutes.
- Place caramel sauce, heavy cream and remaining salt to a small saucepan. Heat on low until warm.
- Serve pancake immediately topped with banana slices and drizzled with caramel sauce.
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