Dutch Baby's (which my mom inexplicably called "Suzanne's Pancakes"), were a Sunday morning staple in our house growing up. They're quick to prepare and make the whole house smell like browned butter, which in retrospect was probably her way of getting her kids out of bed on a lazy Sunday. Mom always served them with Meyer lemon and powdered sugar, or a homemade berry compote, but I decided to take some liberties and combine one of my favorite sweet breakfasts with one of my favorite desserts: Bananas Foster!
For Dutch Baby
For Bananas Foster Sauce
- Preheat the oven to 450 degrees F (230 C).
- Whisk the eggs, milk, vanilla and salt together until evenly combined. Add the flour and quickly whisk until most of the lumps of flour are gone. Be careful not to overmix the batter.
- Heat an 8-inch cast iron skillet until very hot. Add the butter and bananas and coat the bananas with butter.
- Pour the batter over the bananas evenly and transfer the skillet to your preheated oven. Bake until golden brown and crisp, about 13-18 minutes
- About 5 minutes before the Dutch Baby is done, add the remaining 1 tablespoon of butter to a pan along with the brown sugar and cinnamon and place over medium-high heat. Fry this mixture until the sugar melts.
- Add the bananas and flip them over a few times to coat. Add the cream and stir to emulsify the mixture.
- With your range hood running, add the rum and then tip the pan towards the flame from your stove. Don't add more than 1 tablespoon of rum and be sure your hair, body parts, and clothing are nowhere near the pan when you do this. The sauce is done when the flames subside.
- Serve the Dutch Baby in the pan with the Bananas Foster sauce poured on top. Be sure to warn whomever is eating it that the pan (and its contents) are very hot.