Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mini dutch baby pancakes. It is one of my favorites. This time, I am going to 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 recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Mini Dutch Baby Pancakes is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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
- Make ready 4 large eggs
- Get 3/4 cup milk
- Get 3/4 cup all purpose flour
- Take 1 tbsp. granulated sugar
- Take 1 tsp. vanilla extract
- Make ready 1/4 tsp. salt
- Get 2 tbsp. additional unsalted butter, for the muffin tins
- Take 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.
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! 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’s going to wrap it up for this special food mini dutch baby pancakes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
