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Writer's pictureMadison Tyndall

Mini Dutch Babies

When I was younger, pancakes were always my favorite breakfast option. Pancakes with blueberries, chocolate chip pancakes, pumpkin pancakes--name a variation and I've probably had it. I hadn't heard of Dutch babies however, until a couple years ago. This pancake variation is a buttery, almost custard-like pastry that tastes amazing with jam or syrup. They're surprisingly easy to make, and a quick breakfast option. I especially love how these mini Dutch babies are sized into easy portions for breakfast (or brunch!) groups.



Ingredients:

  • 1 cup flour

  • 1 cup milk

  • 4 eggs

  • 1/4 cup sugar

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 4 Tablespoons butter

  • Toppings of choice (berries, powdered sugar, syrup, jam, etc.)


Instructions:

Place a 12-muffin pan in the oven. Preheat oven to 425 degrees.


In a large bowl, combine flour, milk, eggs, sugar, vanilla, and salt. Whisk for 5-10 minutes, or until flour is well blended into the mixture. Let batter rest.


Cut the butter into 12 pieces. Take out the muffin pan (it will be hot!) and place a piece of butter into each space. Pour or spoon the batter evenly into each space (over the butter) until all of it has been used.



Return the muffin pan to the oven. Bake 14-16 minutes, or until the Dutch babies have browned and are puffy.



The Dutch babies will deflate a bit as they cool, but that's normal. After they've been out of the oven for a couple minutes, the Dutch babies are ready to serve! Sprinkle with powdered sugar and top with fresh berries, dip in syrup, or smother them with jam to enhance the flavor. Enjoy!







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