Mini Dutch Baby Pancakes

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Light, airy miniature Dutch baby pancakes baked in a hot muffin tin until puffed and golden, perfect for topping with fruit, jam, or powdered sugar.

1 Tbsp vegetable oil

4 large eggs, room temperature

2/3 cup (80 g) all-purpose flour

1/2 cup whole milk, room temperature

1/4 cup (50 g) granulated sugar

1/2 tsp kosher salt

1/4 tsp vanilla bean paste or pure vanilla extract

Fresh blueberries and raspberries (for serving)

Raspberry, strawberry, or apricot jam (for serving)

Confectioners’ sugar (for serving)

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Place a rack in the upper third of the oven and preheat to 375°F (190°C). Grease a 12-cup muffin tin with oil and place it in the oven to heat.
In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth, then let the batter rest for 5–10 minutes.
Carefully remove the hot muffin tin from the oven and divide the batter evenly among all 12 cups.
Bake for 20–25 minutes, until puffed and golden around the edges.
Transfer the mini pancakes to a platter and top with berries, jam, and a dusting of confectioners’ sugar.

Add cinnamon or nutmeg to the batter for warmth.

Fill with lemon curd for a bright topping.

Drizzle with maple syrup instead of jam.

Use chocolate spread for a dessert option.

Add orange zest to the batter for extra fragrance.

Find it online: https://chocolatecoveredamy.com/mini-dutch-baby-pancakes/