Imagine a breakfast so irresistible that it transforms an ordinary morning into a culinary adventure! These Mini Dutch Baby Pancakes are not just a recipe; they're a magical experience that will make your taste buds dance and your family beg for more. Crispy on the edges, puffy in the center, and impossibly elegant, these little German-inspired delights will turn your humble muffin tin into a portal of pure breakfast bliss. Get ready to impress everyone at your table with minimal effort and maximum wow-factor!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: German
Serves: 12 mini pancakes
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Powdered sugar for serving
- Fresh berries for topping
Instructions
- Preheat the oven to 425°F (218°C). Place a 12-cup muffin tin in the oven while preheating to get it hot.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until they become light and slightly frothy.
- Add milk to the eggs and continue whisking until well combined and smooth.
- Gradually sift in the all-purpose flour and salt, whisking continuously to create a smooth, lump-free batter. Let the batter rest for 5 minutes to allow the flour to fully absorb the liquid.
- Remove the hot muffin tin from the oven and quickly divide the unsalted butter evenly among the 12 cups, allowing it to melt and coat the bottom of each cup.
- Carefully pour the batter into each buttered muffin cup, filling each about 2/3 full.
- Return the muffin tin to the oven and bake for 12-15 minutes, or until the pancakes are puffed, golden brown, and have crispy edges.
- Remove from the oven and let the mini Dutch baby pancakes cool in the tin for 2-3 minutes.
- Gently remove the pancakes from the tin using a small offset spatula or butter knife.
- Dust with powdered sugar and top with fresh berries before serving immediately.
Tips
- Temperature is Key: Make sure your muffin tin and oven are preheated thoroughly to achieve those signature dramatic puffs.
- Whisk with Purpose: Take time to whisk your eggs and batter until they're smooth and slightly frothy - this creates the signature light texture.
- Don't Overfill: Fill muffin cups only about 2/3 full to allow room for dramatic rising.
- Serve Immediately: These pancakes deflate quickly, so have your powdered sugar and berries ready to go right when they come out of the oven.
- Experiment with Toppings: While classic powdered sugar and berries are divine, try maple syrup, lemon juice, or even a drizzle of chocolate for variety.Pro Tip: For extra richness, use whole milk or even replace some milk with cream for an even more decadent result!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 9g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 70mg
