A delightful twist on the traditional Dutch baby pancake are these mini ones. In the oven, they puff up beautifully, giving the food a fluffy, light texture. For the ideal breakfast treat, top them with fresh berries and maple syrup.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Fresh berries, for serving
- Maple syrup, for drizzling
Instructions:
Preheat your oven to 425F 220C
In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, and a pinch of salt
Blend until smooth
Place a 12-cup muffin tin in the oven for a few minutes to heat it up
Then, add 1/2 teaspoon of butter to each muffin cup
Return the tin to the oven until the butter is melted and sizzling
Carefully pour the pancake batter into each muffin cup, filling them about halfway
Bake in the preheated oven for 15-20 minutes, or until the Dutch babies puff up and turn golden brown
Remove from the oven and let them cool for a minute before dusting with powdered sugar and topping with fresh berries
Drizzle with maple syrup and serve immediately
Enjoy your mini Dutch baby pancakes
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