A Dutch Baby is a baked pancake. It is like a sweeter tasting Yorkshire pudding, with a texture a bit like a crépe. You can make one larger pancake in a skillet if you don't want to use a muffin tin.
Prep Time: 15 mins
Cook time: 12-13 mins
1 cup all-purpose flour
1 cup whole or 2% milk
4 large eggs
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp kosher salt
6 tbsp unsalted butter
Place a muffin tin on the middle rack and preheat your oven to 425F.
While the oven is heating, put flour, milk, eggs, sugar, vanilla and salt into a blender or food processor and blend for 1 min. Let sit for 10 mins.
Now, carefully remove your hot muffin tin from the oven. Divide the butter between the twelve wells. Don't worry too much about measuring exactly, just ensure there's roughly the same amount in each one, to cover the bottom when melted.
Pour the batter into the tin, about 1/3 cup each.
Bake until the Dutch Babies are puffed up and golden brown (about 12 mins). But remember, they will collapse when they come out of the oven, making perfect dips to hold syrup. Let cool slightly, remove from the pan to serve with jam, syrup, fruit, dusted powdered sugar or whatever you like.
Zhuzh it up!
If you choose to make one large pancake in a skillet, prepare the pan the same way. Once baked, slice and serve.
Make ahead - the batter can be made up to 24 hrs ahead and refrigerated. Blend again before baking.
Left-overs can be refrigerated in an air-tight container up to 5 days. Re-heat in the oven or a toaster oven.
The amazing recipe, Mini Dutch Baby Pancakes, was written by Meghan Splawn. Find it on thekitchn.com