Ingredients
3 eggs
1/2 c. flour
1/2 c. whole milk
1 tbsp. sugar
1/4 c. butter
1/4 c. Butter, softened to room temperature
1/4 c. brown sugar
1 tsp. cinnamon
Pinch kosher salt
4 oz. cream cheese, softened
1/2 c. powdered sugar
3 tbsp. whole milk
Preparation
Step 1Preheat oven to 425° F.Step 2In a blender or food processor, combine eggs, flour, milk, and sugar and blend until smooth. Set aside.Step 3In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon and kosher salt. Transfer to a ziplock bag or piping bag. Step 4In a 10-inch skillet over medium heat, melt butter. Add the batter to the pan and pipe cinnamon mixture in a swirl starting in the center and moving outward. Bake for 20-25 minutes, or until the pancake is golden and puffed. Lower temperature of oven to 300 and bake 5 minutes more.Step 5While baking, make glaze: in a medium bowl, beat cream cheese, powdered sugar, and whole milk until smooth. Step 6Remove Dutch baby from the oven and drizzle with glaze. Serve.
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