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.