Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mini dutch baby pancakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mini Dutch Baby Pancakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Mini Dutch Baby Pancakes is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first 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:
- Get 2 tbsp. unsalted butter, melted and slightly cooled
- Get 4 large eggs
- Take 3/4 cup milk
- Take 3/4 cup all purpose flour
- Prepare 1 tbsp. granulated sugar
- Prepare 1 tsp. vanilla extract
- Prepare 1/4 tsp. salt
- Take 2 tbsp. additional unsalted butter, for the muffin tins
- Prepare non-stick spray* (see note in step 4)
- Take confectioners sugar, for garnish
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.
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