Mini Dutch Baby Pancakes Recipes

MINI DUTCH BABY PANCAKES WITH WARM BLUEBERRY SAUCE

Steps:

• Place a 12-cup or two 6-cup muffin pan in the oven and preheat oven to 425° (with muffin tins in oven).
• Tip! You will need 4 Tbsp of melted butter total - 2 Tbsp. for the batter and 2 Tbsp for the pan. Melt it all at the start, measure out the 2 Tbsp for the batter and set to cool, then reserve the remainder to grease the pan. Just be careful you only put 2 Tbsp of it into the batter!
• Meanwhile, make the pancake batter. Melt the 2 Tbsp. butter and set aside to cool to just warm. Add the eggs, milk, flour, sugar, vanilla and salt and blend to combine. Add the cooled butter and mix in until frothy. *Make sure your butter isn't hot when adding to the blender, or it will cook the eggs! Leave the batter in the blender while you start the blueberry sauce. *You can also use a food processor or an immersion blender in a large bowl here, if you don't have a blender.
• In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.
• When oven is pre-heated, melt the second 2 Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
• Place in oven and bake for 15-18 minutes, or until puffy and deep golden brown colour. Meanwhile, turn the heat on under blueberry sauce to re-heat.
• When cooked, remove the Dutch babies from the oven (pancakes will quickly deflate). Remove pancakes to serving plates right after taking from the oven and spoon warm blueberry sauce over. Garnish with powdered sugar. *Don' t let the Dutch babies sit in the muffin cups too long, as they can become soggy from the trapped steam. If not enjoying right away or you have more than you will eat right away, remove them to a wire rack to cool.
• Store left-over Dutch babies in an airtight container in the refrigerator for 2-3 days. These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen (or refrigerated) dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan.

FRENCH TOAST MINI DUTCH BABIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, flour, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend until batter is smooth and free of lumps, 1 to 2 minutes.
• Cut butter into 12 equal pieces; place 1 piece in each cup of a 12-cup standard muffin pan. Place pan into the oven to melt butter, about 1 minute. Remove from the oven and divide pancake batter evenly between the cups.
• Place muffin pan on a baking sheet to catch spills, and place in the preheated oven. Bake until pancakes are puffed and browned on the edges, 10 to 15 minutes. Remove from the oven and cool in the muffin pan for 2 minutes. Run a knife around the edges and bottoms to loosen and serve immediately.

POFFERTJES (DUTCH MINI PANCAKES)

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.