Recipe: Yummy Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes. As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby. Mini Dutch Boy Pancakes A Dutch boy (or baby) pancake is a large puffed popover-like pancake that's baked in the oven. We've made cute mini versions by baking the batter in a muffin pan.

Mini Dutch Baby Pancakes It takes two minutes to whip them up, less than fifteen to bake in a muffin tin, * they're billowy, swanky, brunch-worthy, and divine to boot. In about a half hour, you're eating like royalty. How To Make Mini Dutch Baby Pancakes The first thing that you should do is to heat up you oven. You can have Mini Dutch Baby Pancakes using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mini Dutch Baby Pancakes

  1. It’s 2 tbsp. of unsalted butter, melted and slightly cooled.
  2. You need 4 of large eggs.
  3. It’s 3/4 cup of milk.
  4. You need 3/4 cup of all purpose flour.
  5. You need 1 tbsp. of granulated sugar.
  6. You need 1 tsp. of vanilla extract.
  7. It’s 1/4 tsp. of salt.
  8. You need 2 tbsp. of additional unsalted butter, for the muffin tins.
  9. You need of non-stick spray* (see note in step 4).
  10. You need of confectioners sugar, for garnish.

Meanwhile smear muffin pan with some butter. In a big bowl, whisk together all the ingredients until well combined. Dutch baby pancakes are a sweet slightly and custardy breakfast popover. These are served with a simple berry compote but they can also be enjoyed with with powdered sugar, fresh fruit, and/or syrup.

Mini Dutch Baby Pancakes step by step

  1. Combine the first 2 tbsp. butter, eggs, milk, flour, sugar, vanilla and salt in a blender and mix well, until smooth and frothy..
  2. Leave the batter in the blender and let it rest for at least 20 minutes. This gives the flour time to absorb the liquid. The texture and taste will be even better after it is given time to rest (or so I've read)..
  3. Place a 12 cup standard sized muffin tin (or 2 of the 6 cup muffin tins) into the oven. Preheat the oven to 425°F, with the muffin tins in the oven while it heats..
  4. Once the oven is pre-heated, melt the additional 2 tbsp. of butter. Carefully remove the hot muffin tins from the oven (at this point I would recommend spraying the muffin tins with non-stick spray. I didn't the first time I tried this recipe and my Dutch babies stuck badly to the pan, even with the butter). Quickly brush the bottoms and sides of each cup with the melted butter, using a pastry brush..
  5. Pour the batter into the hot, buttered muffin tins, filling to the halfway point..
  6. Place muffin tins back in the oven and bake 7 minutes. Rotate the pan and bake an additional 7 minutes or until golden in color and puffy. Remove from oven. The pancakes will quickly deflate in the centers..
  7. Dust with the confectioners sugar and then serve immediately, either as is or with preferred toppings..

From Meseidy Rivera of The Noshery. Summer Fresh Fruit Dutch Baby This easy and delicious Summer Fresh Fruit Dutch Baby is possibly the most perfect Summer dessert. Change it up with whatever fruit is in season and at it's best. These little oven pancakes—also known as a Dutch baby, German pancake, a Bismarck, or a Dutch puff—use just a small amount of flour with an egg and milk. They're delicious with fruit or syrup or serve with warmed preserves and a dusting of powdered sugar.

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