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Mini Dutch Baby Pancakes
Mini Dutch Baby Pancakes

Before you jump to Mini Dutch Baby Pancakes recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a whole lot of things that work toward your getting healthy. Not all of them necessitate fancy gym memberships or limited diets. Little things, when done every single day, can do plenty to help you get healthy and lose pounds. Being smart about the decisions you make each day is a start. Trying to get in as much physical activity as possible is another. Remember: being healthy and balanced isn’t just about reducing your weight. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to mini dutch baby pancakes recipe. You can cook mini dutch baby pancakes using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Mini Dutch Baby Pancakes:
  1. Take 2 tbsp. unsalted butter, melted and slightly cooled
  2. Provide 4 large eggs
  3. You need 3/4 cup milk
  4. Use 3/4 cup all purpose flour
  5. Provide 1 tbsp. granulated sugar
  6. Use 1 tsp. vanilla extract
  7. Prepare 1/4 tsp. salt
  8. Take 2 tbsp. additional unsalted butter, for the muffin tins
  9. Take non-stick spray* (see note in step 4)
  10. Get confectioners sugar, for garnish
Instructions to make Mini Dutch Baby Pancakes:
  1. Combine the first 2 tbsp. butter, eggs, milk, flour, sugar, vanilla and salt in a blender and mix well, until smooth and frothy.
  2. Leave the batter in the blender and let it rest for at least 20 minutes. This gives the flour time to absorb the liquid. The texture and taste will be even better after it is given time to rest (or so I've read).
  3. Place a 12 cup standard sized muffin tin (or 2 of the 6 cup muffin tins) into the oven. Preheat the oven to 425°F, with the muffin tins in the oven while it heats.
  4. Once the oven is pre-heated, melt the additional 2 tbsp. of butter. Carefully remove the hot muffin tins from the oven (at this point I would recommend spraying the muffin tins with non-stick spray. I didn't the first time I tried this recipe and my Dutch babies stuck badly to the pan, even with the butter). Quickly brush the bottoms and sides of each cup with the melted butter, using a pastry brush.
  5. Pour the batter into the hot, buttered muffin tins, filling to the halfway point.
  6. Place muffin tins back in the oven and bake 7 minutes. Rotate the pan and bake an additional 7 minutes or until golden in color and puffy. Remove from oven. The pancakes will quickly deflate in the centers.
  7. Dust with the confectioners sugar and then serve immediately, either as is or with preferred toppings.

I have been wanting to make mini Dutch pancakes ever since I made my first Dutch baby. This puffy baked pancake is dotted with fresh raspberries, dusted with powdered sugar, and topped with whipped cream. These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! This is a great recipe for a quick weekend or even lazy weekday breakfast. It would also be great on a brunch menu, as you could bake up quite a few in relatively little time if you have more than one.

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