Make individual, puffy Dutch Baby pancakes baked in muffin tins and serve them with a simple, homemade berry compote.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 mini pancakes
Category:Breakfast
Method:Baking
Cuisine:German
Diet:Vegetarian
Ingredients
Scale
3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/4 teaspoon salt
2 tablespoons unsalted butter, melted, plus extra for greasing
1 tablespoon granulated sugar (for batter)
1 cup mixed berries (fresh or frozen)
2 tablespoons granulated sugar (for compote)
1 teaspoon lemon juice
Powdered sugar, for dusting
Instructions
Preheat your oven to 425 degrees Fahrenheit. Generously grease the cups of a standard 12-cup muffin tin with melted butter.
Prepare the batter: In a medium bowl, whisk the eggs until light. Whisk in the milk, melted butter, and 1 tablespoon of sugar until just combined.
Gradually whisk in the flour and salt until the batter is smooth. Do not overmix.
Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 15 to 18 minutes, or until the pancakes are puffed high and golden brown. Do not open the oven door during the first 12 minutes of baking.
While the pancakes bake, make the compote: Combine the mixed berries, 2 tablespoons of sugar, and lemon juice in a small saucepan.
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8 to 10 minutes. Remove from heat.
Carefully remove the mini Dutch babies from the oven and muffin tin. Dust immediately with powdered sugar and top with the warm berry compote before serving.
Notes
For the best rise, ensure your milk and eggs are at room temperature before mixing the batter.
You can use individual ramekins instead of a muffin tin; adjust baking time as needed.
Serve immediately after baking for maximum puffiness.