Mini Dutch Baby Pancake
You have to love this cute little delicious mini Dutch baby pancake . So easy to make and you can use them for ice cream, pudding or even a savory egg mixture. I had a cooking class for a group of kids which made these pictured. They went hog wild with my homemade ice cream, fresh berries and a sprig of basil. Creativity rules!
2 tablespoons melted and slightly cooled butter
4 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1 tablespoons sugar
1 teaspoons vanilla
1/4 teaspoons kosher salt (or 1/8 tsp. fine salt)
2 tablespoons melted butter, for pan
Powdered sugar and fresh fruit for garnish
Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).
Meanwhile, combine pancake ingredients in a blender and mix well, until frothy.
When oven is pre-heated, melt 2 more Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2 to 2/3 full.
Place in oven and bake for 15-18 minutes, or until puffy and deep golden color. Remove from oven (pancakes will quickly deflate). Remove pancakes to serving plates and spoon fresh fruit over dutch babies and sprinkle with powdered sugar.