PT30M Serves 6 2 tablespoons melted and slightly cooled butter 4 large eggs 2/3 cup milk 3/4 cup all purpose flour 1 tablespoon sugar 1 teaspoons vanilla 1/4 teaspoons kosher salt or 1/8 teaspoon fine salt 2 tablespoons melted butter, for pan Powdered sugar and fresh fruit for garnish

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!

Ricotta Mouse would be a great addition also to mini dutch babies Adults and children alike enjoy these savory treats. Fill them with pudding or anything that would suit your fancy.

 

mini dutch babies

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.

Leave a Reply

Your email address will not be published. Required fields are marked *