Mini Dutch Baby Pancakes

Ingredients:

  • 1/2 cup all-purpose flour

  • 1/2 cup of milk or milk alternative (I use oat milk these days)

  • 2 large eggs

  • 2 tablespoons honey

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 2 tablespoons unsalted butter

  • Fruit — I use whatever is in season (this summer I used blueberries, cherries, peaches, (pictured here), apples, and strawberries)

This recipe makes 4 mini dutch babies.

Directions:

  1. Place 4 (8 oz) ramekins (I got mine on Amazon) on the middle rack of your oven while you pre-heat the oven to 425ºF.

  2. Place the all-purpose flour, milk or milk alternative, eggs, honey, vanilla extract, and kosher salt in a bowl (you can use a blender or food processor if you want to get fancy) and beat into a batter.

  3. Cut the 3 tablespoons unsalted butter into 4 pieces.

  4. Carefully remove the preheated ramekins from the oven.

  5. Add 1 piece of butter to each ramekin.

  6. Add a few pieces of cut up fruit to each ramekin.

  7. Pour the batter into the ramekins (fill about 2/3 of each ramekin with batter).

  8. Bake until the Dutch babies are puffed and lightly golden brown, about 15 minutes.

  9. Let cool, remove from ramekin, and eat with maple syrup or honey! (Note: They deflate as they cool.)