Recipe: Mini Dutch Babies

Mini Dutch BabiesGoing 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.

Batter in the mini cupcake pans for Dutch BabiesIngredients

  • 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
Instructions
Preheat oven to 425 degrees. Spray cupcake pans with cooking spray (I used the Pam baking – it has flour in it.)

Side items for mini Dutch babies - powdered sugar and lemonMix 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.

Mini Dutch Babies all finished upTake out from oven and let cool just for a few minutes. Remove from the pan and use your selected toppings.

Enjoy!

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