The texture of these little custard-like cups is most comparable to that of Dutch baby pancakes, but they taste just like French toast. They swell dramatically while baking and deflate just as dramatically after being removed from the oven, similar to Dutch babies. I like to serve them with some yogurt and fruit on top.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 dutch babies |
Ingredients
- ½ cup whole milk
- ½ cup all-purpose flour
- 3 large eggs
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine milk, flour, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend until batter is smooth and free of lumps, 1 to 2 minutes.
- Cut butter into 12 equal pieces; place 1 piece in each cup of a 12-cup standard muffin pan. Place pan into the oven to melt butter, about 1 minute. Remove from the oven and divide pancake batter evenly between the cups.
- Place muffin pan on a baking sheet to catch spills, and place in the preheated oven. Bake until pancakes are puffed and browned on the edges, 10 to 15 minutes. Remove from the oven and cool in the muffin pan for 2 minutes. Run a knife around the edges and bottoms to loosen and serve immediately.
Nutrition Facts
| Calories | 84 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 71 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making these little Dutch Babies for 4 months now. My whole household prefers them to traditional pancakes. Although, I prefer using whole milk in the recipe, I have used coconut milk, and 1% milk in a pinch and they worked fine.
Delicious & easy for a weekend morning. Followed the recipe exactly.