Baby Dutch Baby Pancakes
If I stumble out of my bedroom in my robe Saturday morning and my kids have the nerve to ask me what we are doing this weekend, I’m handing them the blender and this recipe and going back to freaking bed. And so should you.
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Baby Dutch Baby Pancakes. Because what else do you have to do with your day?
STEP BY STEP PICTURES:
Yield: 4
Baby Dutch Baby Pancakes
Prep time: 10 MCook time: 15 MTotal time: 25 M
Ingredients:
Pancakes
- 4 tablespoons unsalted butter, melted and cooled
- 4 eggs, room temperature (seriously: eggs, milk & butter all must be room temp for maximum pancake puffiness)
- 1 cup milk, any kind (from skim to cream and anything in between bc: quarantine)
- 3 tablespoons sugar
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- Zest from one lemon
- 1 cup flour
Garnishes:
- Powdered sugar, for dusting
- Mini chocolate chips
- Fresh berries (strawberries, blueberries, blackberries)
- Warm maple syrup
- Nutella (sure, why not?)
Instructions:
Pancakes:
- Set oven to 400F and place the metal mini muffin tin in the oven to preheat.
- Melt the butter and let cool at room temperature. This is because adding hot butter to raw eggs will make them curdle. Curdled eggs is not a good thing in this recipe. We’ll talk more about that in a sec.
- Place eggs, milk, sugar, vanilla, salt and lemon zest in a blender and blend until well combined. Pour a tablespoon or two of the batter into the pan with the cooled melted butter and stir. Then, slowly stream that batter/butter mixture back into the blender with the engine running. This method is called tempering. Basically, you are slowly cooling down the butter by mixing it with the batter and thus adding it into the egg mixture with gradual heat. That will help create a thick custard without the gross curdling. Don’t worry, there is no test on this.
- Lastly, you can blend in the flour until well combined.
- Using potholders, take the muffin tin out of the oven and spray well with non-stick spray. Pour 2 tablespoons of the batter into each well. I use a 2T ice cream scoop for consistency. You should have 22 pancakes.
- Bake for 15 minutes. Resist the urge to open the oven at any point during the cooking process: it will cause the babies to deflate.
Garnishes:
- Remove from the oven and plate drizzled with warm maple syrup and a generous dusting of powdered sugar. Chocolate chips, fresh fruit & Nutella definitely wouldn’t suck either.
Equipment:
blender
mini muffin pan