Baby Dutch Baby Recipe

 

Single servings make this a fun morning treat. Use 4.5 inch spring-form pans to make them pop out. If springform pans aren’t available, pie plates or small cake pans work well, too. The springform pans just make it easy to remove in one piece but if you butter the bottoms and sides of the pans, it shouldn’t be a problem.

Ingredients

2 eggs (room temperature works best)

1/4 cup milk

1/4 cup flour

1/4 teaspoon vanilla extract

Dash of salt

4 tablespoons powdered sugar (divided)

2 tablespoons butter

Directions

Preheat oven to 450 degrees with 2 small pans inside the oven. If using springform pans, place on a baking sheet in case there are any leaks.

Beat eggs and add in vanilla, milk, 2 tablespoons powdered sugar, salt and flour. Mix until well combined.

Remove pans from oven and place 1 tablespoon butter in each pan. Swirl around until pan is well coated (be sure to use an oven mitt or towel because the pans will be screaming hot).

Pour half of the batter into each pan.

Place pans back into the oven and turn oven temperature to 400 degrees. Bake until the Dutch babies puff up and lightly browned. It takes from 10 to 12 minutes. When done, remove from oven and serve immediately. Dust with remaining powdered sugar.

Options

Try some cinnamon, nutmeg or pumpkin pie spice in the batter. Substitute half the milk with half-and-half for a creamier taste. You can also top this with whipped cream, nuts and fruit for a fun dessert.

Why I Like This Recipe

This is a fast and easy pancake. It has a lighter and different texture than regular pancakes because of the batter and how they are prepared. No baking powder or soda are needed – the eggs do all the leavening work.