Recipe: Delicious Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes. A Dutch boy (or baby) pancake is a large puffed popover-like pancake that's baked in the oven. We've made cute mini versions by baking the batter in a muffin pan. Serve at brunch time with a lemon-infused blueberry sauce and a sprinkle of confectioners' sugar.

And almost everyone has a muffin pan laying around. Besides, there's something about mini food that makes it more fun to make. About this mini dutch baby pancakes recipe. You can cook Mini Dutch Baby Pancakes using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mini Dutch Baby Pancakes

1. Prepare of unsalted butter, melted and slightly cooled.
2. You need of large eggs.
3. You need of milk.
4. You need of all purpose flour.
5. You need of granulated sugar.
6. It's of vanilla extract.
7. Prepare of salt.
8. It's of additional unsalted butter, for the muffin tins.
9. You need of non-stick spray* (see note in step 4).
10. You need of confectioners sugar, for garnish.

You can easily achieve the same results without a blender but ensure your sift the flour. The blender just makes it easier in terms of combining the ingredients well without any clumps. You have to love this cute little delicious mini Dutch baby pancake. So easy to make and you can use them for ice cream, pudding or even a savory egg mixture.

Mini Dutch Baby Pancakes step by step

1. Combine the first 2 tbsp. butter, eggs, milk, flour, sugar, vanilla and salt in a blender and mix well, until smooth and frothy..
2. 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)..
3. 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..
4. 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..
5. Pour the batter into the hot, buttered muffin tins, filling to the halfway point..
6. 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..
7. Dust with the confectioners sugar and then serve immediately, either as is or with preferred toppings..

I had a cooking class for a group of kids which made these pictured. They went hog wild with my homemade ice cream, fresh berries and a sprig of basil. Whatever you call them, Mini Dutch Babies, German pancakes, apfel pfannekuchen, puffed pancake… they are delicious! They have a different texture than our American pancakes. The high number of eggs in the recipe also imparts a unique flavor.