Mini Dutch baby pancakes are a delightful spin on an old classic Dutch breakfast treat. This delicious interpretation is made even more delicious when served with some maple syrup and fresh fruit.
With ingredients like pancakes and apples this is a dish you can’t afford to pass up on. Whether you choose to make mini Dutch baby pancakes yourself or purchase them pre-made, this version of the classic is guaranteed to be a big hit in your household.
Mini Dutch baby pancakes are usually cooked in a large cast iron skillet. However, all you really need for mini Dutch baby pancakes is either a standard muffin tin or a mini muffin pan lying around in your kitchen.
Aside from, there is something really enjoyable about mini food which makes it even more enjoyable to prepare. Because if you try to cook anything substantial when you are five months pregnant, you will find yourself in the hospital and nursing an infection for the remainder of your pregnancy.
Mini Dutch Baby Pancakes is the perfect solution for hungry new babies who need a healthy, well-balanced meal. These Mini Dutch Baby Pancakes, as their name implies, is small, almost possible pancakes that you can easily fill with just your choice of favorite toppings or fruit!
Many retailers sell these healthy pancakes in several different sizes. You can also find them pre-made or even made to order in your local market or grocery store if you don’t want to make your own.
Mini Dutch Baby PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
These mini babies are equally delicious, and so much smarter for serving a crowd.
1 cup all-purpose flour
1 cup whole or 2% milk
4 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
Powdered sugar or jam, for serving
- Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF.
- Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces.
- Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted).
- Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving.
- Make ahead: The batter can be made up to 12 hours in advance. Refrigerate and reblend before baking.
- Storage: Leftovers can be refrigerated in an airtight container up to 5 days. Reheat in a low oven until warmed through.
Reference : thekitchn.