These are a mini version of the Dutch Baby aka pancakes. They are sometimes called German Pancakes, but they are not the German pancakes of my childhood.
I first discovered this "German Pancake" on the cover of one of those magazines you buy at the grocery store years ago. I remember making the pancake and thinking.. this isn't a German pancake... certainly not what my Grandmothers made.... but after tasting it.. I really didn't care what you called it... I liked it.
If you are unfamiliar with Dutch Babies, they're very similar to popovers, but less flour and more egg...
I like this mini version because it's perfect for company or a brunch... they're easy to make... and you pop it in the oven.
I dust them lightly with powdered sugar and serve them with a fruit sauce. The picture shows them with my Dark Cherry Sauce... that's also easy to make and absolutely delicious with these.
These puff up tremendously right out of the oven.. but deflate quickly.. that's okay.. they're supposed to.
I use a heavy non-stick muffin tin... even though it's a non-stick pan.. and a good one.. I still spray each well with cooking oil spray... butter flavor is preferred.
I use non-fat milk because that's what I usually have in the house.. you can use any milk... full fat, 1% or 2%... they all will work with this recipe.
The orange zest, while not absolutely necessary... is really a nice touch.. try and include it if you can it really blends so well with the vanilla.
I get about 14-15 minis from this recipe.
These will make a truly special breakfast or brunch... just delicious!
Recipe: Mini Dutch Babies
All you need:
1 cup milk
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
zest of 1/2 an orange
1/4 cup melted butter
Butter flavor cooking oil spray
All you need to do:
Preheat the oven to 400 degrees F. Spray a non-stick muffin tin with butter flavor cooking oil spray.
Melt the butter in the microwave, then allow it to cool down while you prepare the other ingredients.
Whisk the eggs until well beaten. Add the milk and vanilla and whisk until well mixed. Add the orange zest and whisk.
Add the flour and salt and whisk until smooth.
Add the butter a little at a time, whisking after each addition (this is to prevent it from "cooking" the eggs)... it is best for the butter to be only warm.
Fill each muffin well 1/2 full with batter.
Bake for 15 minutes or until they are golden brown and puffy. (mine took exactly 15 minutes).
Remove them and put them on plates... dust with powdered sugar and serve immediately with fruit sauce.