Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mini dutch baby pancakes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mini Dutch Baby Pancakes is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mini Dutch Baby Pancakes is something that I have loved my whole life. They’re nice and they look wonderful.
As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby. Making an Impressive Dutch Baby Pancake - Kitchen Conundrums with Thomas Joseph. Mini Dutch Baby Pancakes - these tasty little pancakes can be filled with anything!
To get started with this particular recipe, we must first prepare a few components. You can cook mini dutch baby pancakes using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mini Dutch Baby Pancakes:
- Make ready 2 tbsp. unsalted butter, melted and slightly cooled
- Take 4 large eggs
- Get 3/4 cup milk
- Get 3/4 cup all purpose flour
- Get 1 tbsp. granulated sugar
- Get 1 tsp. vanilla extract
- Make ready 1/4 tsp. salt
- Prepare 2 tbsp. additional unsalted butter, for the muffin tins
- Get non-stick spray* (see note in step 4)
- Prepare confectioners sugar, for garnish
These are served with a simple berry compote but they can also be enjoyed But all you need for mini dutch baby pancakes is a muffin pan. And almost everyone has a muffin pan laying around. This is a great recipe for a quick weekend or even lazy weekday breakfast. It would also be great on a brunch menu, as you could bake up quite a few in relatively little time if you have more than one.
Instructions to make Mini Dutch Baby Pancakes:
- Combine the first 2 tbsp. butter, eggs, milk, flour, sugar, vanilla and salt in a blender and mix well, until smooth and frothy.
- Leave the batter in the blender and let it rest for at least 20 minutes. This gives the flour time to absorb the liquid. The texture and taste will be even better after it is given time to rest (or so I've read).
- Place a 12 cup standard sized muffin tin (or 2 of the 6 cup muffin tins) into the oven. Preheat the oven to 425°F, with the muffin tins in the oven while it heats.
- Once the oven is pre-heated, melt the additional 2 tbsp. of butter. Carefully remove the hot muffin tins from the oven (at this point I would recommend spraying the muffin tins with non-stick spray. I didn't the first time I tried this recipe and my Dutch babies stuck badly to the pan, even with the butter). Quickly brush the bottoms and sides of each cup with the melted butter, using a pastry brush.
- Pour the batter into the hot, buttered muffin tins, filling to the halfway point.
- Place muffin tins back in the oven and bake 7 minutes. Rotate the pan and bake an additional 7 minutes or until golden in color and puffy. Remove from oven. The pancakes will quickly deflate in the centers.
- Dust with the confectioners sugar and then serve immediately, either as is or with preferred toppings.
This puffy baked pancake is dotted with fresh raspberries, dusted with powdered sugar, and topped with whipped cream. These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! This berry filled Dutch Baby is perfect for breakfast or dessert. Also called a puffed pancake, this single serving treat is a cross between a pancake and a crepe. Filled with sweet berries, it's baked in a mini skillet and can be ready in minutes!
So that’s going to wrap this up with this exceptional food mini dutch baby pancakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
