Why flip a ton of pancakes when you can make an easy Dutch Baby in the oven? I share my Dutch Peanut Butter Maple Baby. It’s so easy to make and perfect for busy weekend mornings.
- 3 Eggs
- ½ cups Hungry Jack Pancake & Waffle Mix
- ½ cups Milk
- 1 tbsp Sugar
- ¼ cups Jif Maple Flavored Spread
- 4 tablespoons Butter without salt
Preheat the oven to 425ºF.
Combine eggs, pancake mix, milk, sugar and maple spread in a blender and blend until smooth.
Place the butter in a 10 inch cast iron skillet and place in the oven to melt the butter. Watch it and as soon as the butter is melted, carefully add the batter to the pan. Return the pan to the oven for 20 minutes, until the crepe is puffed and golden. Lower oven temperature to 300ºF and bake 5 minutes more.
Remove the crepe from the oven, cut it into wedges and serve with fresh fruit, preserves and syrup.