More Dutch baby recipes? We can't help ourselves! This time they come with a little twist. Mini Dutch babies! These rich and buttery pancakes are a puffy mix between a crêpe and your traditional American pancake. However, instead of being fried, they are baked in an oven. With a crisp, caramelized edge and a soft, custard-like center, what's not to like!? Top these lil guys off with any of our Jams, Jellies, or Curds and you're in for a treat.
Servings: 6 mini Dutch pancakes
Prep time: 20 minutes
Bake time: 13-15 minutes
Ingredients
- 2 large eggs (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- A pinch of salt
- 3 tbsp unsalted butter (divided - about 1/2 tbsp per muffin cup)
Directions
- Preheat oven to 425°F
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Place your 6 cup muffin tin in the oven to heat up (should be very hot!)
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Blend the batter by combining eggs, milk, flour, sugar, vanilla extract, and salt in a blender or whisk vigorously in a bowl until completely smooth and frothy. Let rest on counter for 15-20 minutes - creates a bigger, puffier rise in the oven.
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Add the butter by carefully removing the hot muffin tin from the oven and dropping a 1/2 tbsp of butter into each muffin tin. The butter should melt instantly and bubble.
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Quickly pour the batter evenly among the 6 cups filling about halfway.
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Bake for 13-15 minutes. They should puff up dramatically over the edges and turn golden brown.
- Serve the mini Dutch babies and top with powdered sugar, fresh berries, and any Paradigm Jam or Curd you want (Strawberry Jam pictured here)!
