Getting Back To The Basics

A place to show the changes in our yard, our garden, our home, and our life.

Friday, September 7, 2012

Mini Dutch Babies - aka Mini German Pancakes

Another great pinterest find. The original recipe is found here and it is really easy and simple to use. I made some minor changes for our needs and it came out very well.

Dutch Babies are sometimes called German Pancakes or Dutch Puffs. They're heavy on the egg and light on the flour which I actually prefer for a variety of reasons. The original recipes call for sugar which this recipe lacks - another reason I like it.

Slowly adding the melted butter last so as to temper the eggs.

The original recipe calls for regular sized muffin tins. I used the jumbo muffin tins. The recipe fills 6 perfectly - it will fill nearly to the top x 6.

Once they come out of the oven they will be puffy and won't at all look like dutch babies - but they immediately start to cool and deflate.

The finished product - topped with peach preserves and a sprinkling of powdered sugar.

  • 1 cup milk (we used almond milk. Turned out great!)
  • 6 eggs
  • 1 cup flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla (we used almond extract. Way better than vanilla)
  • 1 tsp. orange zest (optional)
  • 1/4 cup butter, melted
  1. Preheat oven at 400 degrees. Grease muffin tins.
  2. Mix all of the ingredients except the butter. Make sure there aren't any flour lumps. Slowly mix in the melted butter.
  3. Fill the muffin tins most of the way full.
  4. Bake time will depend on the muffin tin size. Jumbo's will need to bake 20-22 minutes. Regular sized muffin tins need about 15 minutes. They are done when golden brown and puffy on the top.
  5. Remove from oven to cool, about 5 minutes. Top with your favorite toppings. Syrup works great, too. 

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