Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special 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.
Mini Dutch Baby Pancakes is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Mini Dutch Baby Pancakes is something that I have loved my entire life. They are fine and they look fantastic.
As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby. In this video, Chef Cristian Feher joins Jerry on the Daytime Show to make mini baby Dutch pancakes. Mini Dutch Baby Pancakes - these tasty little pancakes can be filled with anything! I actually first made these a couple years ago for a brunch I was hosting and they were a big hit, so I.
To get started 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 that.
The ingredients needed to make Mini Dutch Baby Pancakes:
- Prepare 2 tbsp. unsalted butter, melted and slightly cooled
- Take 4 large eggs
- Prepare 3/4 cup milk
- Get 3/4 cup all purpose flour
- Make ready 1 tbsp. granulated sugar
- Make ready 1 tsp. vanilla extract
- Prepare 1/4 tsp. salt
- Get 2 tbsp. additional unsalted butter, for the muffin tins
- Take non-stick spray* (see note in step 4)
- Make ready confectioners sugar, for garnish
They're mini, adorable, and super-tasty, too. Ooo, ooo, ooo… I love breakfast and brunch, don't you? When these lovely little pancakes are on the menu, things start to look really good! This puffy baked pancake is dotted with fresh raspberries, dusted with powdered sugar, and topped with whipped cream.
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.
When these lovely little pancakes are on the menu, things start to look really good! 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.
So that’s going to wrap this up for this special food mini dutch baby pancakes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
