Going along with my recent German Pancake or Dutch Baby obsession (see this last post about a mug-version of this baked pancake), I found this great recipe recently for mini Dutch Babies. Perfect if you have a mini cupcake pan!
So now, you can whip up this baked delight and share it with others or just have some smaller versions for a different breakfast, brunch or dinner option.
Let’s take a look at this recipe that originally showed up on the Momathon Blog.
- 6 eggs
- 1 cup milk (I used 1 percent)
- 1 cup flour
- 1/4 teaspoon salt
- Toppings: Whatever you’d like – I prefer powdered sugar and lemon juice
Mix together eggs, milk, flour and salt. Avoid overmixing. Your batter will be a bit lumpy. Pour into a mini cupcake pan. This will yield about 12 to 16 baked pancakes. Bake for 18 to 25 minutes.
Take out from oven and let cool just for a few minutes. Remove from the pan and use your selected toppings.