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Breakfast in bed

Banana Dutch Baby w/ Maple Bourbon Cream

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Banana Dutch Baby with Maple Bourbon Cream, Pillowy dutch baby filled with caramelized bananas, bourbon maple syrup and creamy bourbon whipped cream.

Every Sunday, growing up, we would eat banana pancakes. My dad loved them. Well, I loved them too. The bananas would get naturally caramelized when they touched the griddle and the sugars with the maple syrup were a perfect combination. This is my grown up version of my childhood favorite.

If you haven’t had a dutch baby before, its basically a thicker pancake that poofs up when cooked creating this perfect vessel for filling with yummy stuff like bananas. I just happened to have some bourbon on hand and mixed that in with my maple syrup creating a magical mixture.

So, the next time the kiddos are at a sleep over..break out the bourbon and fancy up your breakfast, grown up style.

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Banana Dutch Baby with Maple Bourbon Cream

Banana Dutch Baby with Maple Bourbon Cream, Pillowy dutch baby filled with caramelized bananas, bourbon maple syrup and creamy bourbon whipped cream.
Course Breakfast
Cuisine Breakfast
Keyword Breakfast, Dutch Baby, mardi gras, Pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

Ingredients

Maple Bourbon Whipped Cream

  • 1 cup whipping cream
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 1 tbsp maple bourbon syrup recipes follows

Maple Bourbon Syrup

  • 1 cup good maple syrup
  • 1 tsp bourbon

Dutch Baby

  • 3 tbsp butter
  • 3 large eggs
  • 1/2 cup flour
  • 3/4 cup warm milk
  • 2 tbsp sugar
  • 2 tsp vanilla
  • 1 pinch salt

Caramelized Bananas

  • 2 bananas, peeled and sliced
  • 2 tbsp brown sugar
  • 2 tbsp butter

Instructions

Maple Bourbon Syrup

  • Heat syrup and bourbon in a small sauce pan over medium low heat for about 5 minutes.  Let cool before folding into whipped cream.

Maple Bourbon Whipped Cream

  • In a medium bowl, blend on high with a mixer, cream, sugar and vanilla until thick and creamy.
  • Fold in maple bourbon syrup.
  • Store in refrigerator until ready to use.

Dutch Baby

  • Preheat oven to 400 degrees.
  • Using a hand mixer, blend eggs, flour, warm milk, sugar, vanilla and salt until combined.
  • Place butter in either one large or two small cast iron pans in the oven until melted.  Remove from oven and swirl to coat pan with butter.
  • Pour batter evenly into either the two cast iron pans or one large pan. Place in oven and cook for approximately 20 minutes or until large and poofed up with no jiggle left to it.
  • Rove from oven and top with caramelized banana and maple bourbon whipped cream.

Caramelized Bananas

  • While the dutch baby is cooking, make the caramelized bananas.
  • In a small pan over medium high heat, melt butter.  Place banana slices in pan and toss to coat.  Add brown sugar and cook until browned and sugary 3-5 minutes.

Plate Dutch Baby

  • Spoon caramelized bananas over dutch baby, drizzle a little maple bourbon syrup, top with maple bourbon whipped cream.  Add a lemon slice for fun.

Related Recipes:

Dungeness Crab Melt with Tillamook Cheddar Cheese

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Open Faced Dungeness Crab Melt

Rich, buttery Dungeness crab, Tillamook sharp white and medium cheddar and fire roasted tomatillo on grilled sourdough toast.
Course Breakfast, Main Course
Cuisine Burgers, Sandwiches, Pizza, Seafood
Keyword crab, pnw recpies, sandwich
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4

Ingredients

  • 10 tomatillos, sliced in half shell removed
  • 1/4 cup heavy cream
  • 4 1 inch sourdough bread slices
  • 2 tbsp butter
  • 1 lb Dungeness crab
  • 1 cup Tillamook white cheddar cheese, shredded
  • 1 cup Tillamook medium cheddar cheese, shredded
  • 3 tbsp mayonnaise
  • 4 tsp green onion, thinly chopped plus more for garnish

Instructions

  • Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes.  Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream.  Set aside.
  • Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside.
  • Drain excess moisture from crab meat and place crab meat in a bowl.  Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together. 
  • Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides.
  • Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Growing up in the Pacific Northwest, my family would always go boating. We would come home with the freshest seafood from King salmon to Dungeness crab and when we did, my mother would make Dungeness crab melts. The classic version uses cheddar cheese and a slice of tomato. I’ve taken a blend of buttery Dungeness crab, sharp white cheddar, fire roasted tomatillos and spicy pepper jack and mounded it up on grilled sourdough. it’s rich, it’s cheesy and it is perfect for Valentine’s Day brunch or anytime you want an indulgence.