Tuesday, August 7, 2012
Mini Dutch Baby Pancakes
Then I remembered an idea I had read about somewhere, but I had absolutely no memory where. Probably Pinterest. (What on earth did we all do before Pinterest?) Pancakes baked in muffin tins. Genius idea- just whip up batter, pour it into the tins and bake. No flipping, no watching for bubbles hoping your pancakes aren't over or under cooked. Just 15 minutes of sipping your tea and perusing your favorite blogs while the pancakes take care of themselves in the oven. I just had to find that recipe!
The best part of this pancake- watching the looks on my kids faces as I pulled out the super puffed pancakes. Man did these babies get big! They literally squealed with delight. As they watched the pancakes fall, realization set in that they made the perfect little cup for holding my boys' favorite pancake toppings. Score one for Mom this fine morning!
Recipe from Real Mom Kitchen. Makes 9 pancakes (to serve 3-4 people).
For a printable recipe, click here.
This is a great recipe for a quick weekend or even lazy weekday breakfast. It would also be great on a brunch menu, as you could bake up quite a few in relatively little time if you have more than one muffin pan. The topping variations are endless. My oldest filled his with his new favorite jam (which you can find in my Etsy shop, by the way!) and the little one drizzled his with honey. I sauteed up a peach lingering in my fridge leftover from jam making for my Dutch babies. Happiness all around.
1/2 cup milk
1/2 tsp vanilla
1/2 cup all-purpose flour
2 tbs butter, melted and cooled
Preheat your oven to 400 degrees. Spray 9 muffin cups with non-stick spray. Fill the other three cups with water.
In a blender, place all the ingredients except for the butter. Blend until smooth. Add the butter and blend again. Divide the batter equally among the 9 muffin cups. Bake for 15-18 minutes, until very puffed and edges are golden. Serve immediately
To make the sauteed peaches: Coarsely chop 1 ripe peach. Saute in 1 tbs butter until slightly softened. Add 1 tbs honey and a pinch of cardamom. Continue cooking until the peaches are fully softened and juicy.