Global · Spring

Mini Dutch Baby Pancakes

Name: Mini Dutch Baby Pancakes
Total time: 30 min
Cuisine: Global
Ingredients: 1 tbsp. vegetable oil; 4 large eggs, room temperature; 2/3 c. (80 g.) all-purpose flour; 1/2 c. whole milk, room temperature; 1/4 c. (50 g.) granulated sugar; 1/2 tsp. kosher salt; 1/4 tsp. vanilla bean paste or pure vanilla extract; Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving

We love our classic skillet Dutch baby recipe, but we love these shareable mini versions, topped with fresh fruit and jam.

Francesca Zani | Delish

0 followers

30 min

The Story

We love our classic skillet Dutch baby recipe, but we love these shareable mini versions, topped with fresh fruit and jam.

Ingredients

0/8

Instructions

1
Place a rack in upper third of oven; preheat to 375°. Grease a standard 12-cup muffin tin with oil and place in oven to preheat.
2
In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes.
3
Carefully remove preheated tin from oven. Divide batter among muffin cups.
4
Bake mini pancakes until puffed up and golden brown around the edges, 20 to 25 minutes.
5
Transfer pancakes to a platter. Top with berries, dollop with jam, and sprinkle with confectioners’ sugar.

Chef's Notes

Yield: 12 serving(s)
Prep time: 10 min
Active cook time: 0 min
Calories: 81 Calories