Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mini dutch baby pancakes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby. These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! Served with a warm blueberry sauce, they are a special and easy breakfast treat.
Mini Dutch Baby Pancakes is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mini Dutch Baby Pancakes is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Prepare 2 tbsp. unsalted butter, melted and slightly cooled
- Take 4 large eggs
- Make ready 3/4 cup milk
- Take 3/4 cup all purpose flour
- Take 1 tbsp. granulated sugar
- Take 1 tsp. vanilla extract
- Prepare 1/4 tsp. salt
- Make ready 2 tbsp. additional unsalted butter, for the muffin tins
- Get non-stick spray* (see note in step 4)
- Take confectioners sugar, for garnish
And almost everyone has a muffin pan laying around. An epic mini Dutch baby pancake recipe with homemade blueberry sauce, courtesy of food blogger Milly Cundall. Gently shake the pan every couple of minutes. To serve, dollop the pancakes on top of the pancakes while they're still warm and add the cooked bacon.
Steps 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! A Dutch baby pancake (or Dutch baby), sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. A Dutch baby is similar to a large Yorkshire pudding. Compared to a typical pancake, a Dutch baby is always baked in the oven.
So that is going to wrap this up for this special food mini dutch baby pancakes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
