BANANA PECAN BOURBON DUTCH BABY

 From a blogger called SOUTHERNFATTY. This was delicious and actually very easy to assemble - needless to say the bourbon sauce will also be over ice cream tonight!

Dutch Baby Pancake 

3/4 cup all-purpose flour 

3 large eggs 

1 tablespoon sugar 

1 teaspoon vanilla extract

 1/4 teaspoon salt 

3/4 cup milk, whole

3 tablespoons unsalted butter 

Bourbon Caramel 

1 cup light brown sugar, packed 

1 cup heavy cream 

1/4 cup butter, unsalted 

1 tablespoon corn syrup, light 

1/4 teaspoon salt 

3 tablespoons bourbon 

Finishing 

2 bananas, sliced 

1/2 cup pecans, chopped 

1/4 cup powdered sugar

Dutch Baby Pancake 

1. Pre-heat an 8-10" cast iron or steep-sided skillet in oven at 450 F.

 2. In a blender, combine flour, eggs, sugar, vanilla, and salt.

 3. Blend for 30-45 seconds, scraping sides as needed. 

4. Warm milk (simmer or microwave gently). 

5. Add warm milk to blender and blend for an additional 30-45 seconds. 

6. When the oven and skillet are both at temperature, very carefully remove the hot skillet from the oven. 

7. Add the 3 tablespoons of butter to hot skillet and swirl to coat the bottom and all sides. 

8. Immediately pour batter into skillet and return to hot oven. 

9. Without opening the door, cook for 10 minutes at 450 F. 

10. Reduce the temperature of the oven to 400 F and continue to bake until golden, an additional 10 minutes. 

11. Serve warm with bananas, pecans, powdered sugar, and bourbon caramel. 

 Bourbon Caramel Sauce 

1. Combine brown sugar, cream, corn syrup, butter and salt.

2. Cook over medium heat in saucepan, about 8 minutes. Stir frequently.

 3. Add bourbon and stir until thickened and smooth. 

4. Remove from heat and cool. 

5. This can be prepared well ahead of time and stored sealed in the refrigerator.