Description
Delightful bite-sized Dutch baby pancakes, crispy on the edges and soft in the center, perfect for topping with berries, jam, or powdered sugar. These mini treats make a great breakfast or brunch option!
Ingredients
Units
Scale
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar (for dusting)
- Fresh berries and jam (for topping)
Instructions
- Preheat oven to 425°F (220°C). Grease a muffin tin generously with butter.
- In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.
- Divide melted butter evenly among the muffin cups.
- Pour the batter into each muffin cup, filling them about halfway.
- Bake for 12-15 minutes until the pancakes are puffed and golden.
- Remove from the oven and let them slightly deflate.
- Dust with powdered sugar and top with berries or jam before serving.
Notes
- For extra crispiness, preheat the muffin tin with butter before adding the batter.
- Serve with maple syrup, honey, or whipped cream for added indulgence.
- Experiment with savory toppings like cheese, bacon, or herbs for a twist.