Mini Dutch Babies

Name: Mini Dutch Babies
Prep time: 15 min
Total time: 35 min
Yield: 12 mini dutch babies
Ingredients: ½ cup Krusteaz® Buttermilk Pancake Mix; 1 cup Milk; 4 Eggs; 2 tbsp Sugar; ½ tsp Vanilla extract; 6 tbsp Butter, cut Into 12 pieces; 1 cup Lemon curd; Toppings Powdered sugar, maraschino cherries, mint

Four Mini Dutch Babies topped with a cherry and mint leaves on a plate.

Experience the magic of puffy Mini Dutch Babies with our delightful recipe. These mini versions of the classic oven-baked pancake are light airy and perfectly golden. Served with a dusting of powdered sugar maraschino cherries and mint leaves these mini Dutch babies are a charming and delicious treat for breakfast or brunch.

PREP

15 mins

TOTAL TIME

35 mins

SERVINGS

12 mini dutch babies

½ cup Krusteaz® Buttermilk Pancake Mix

1 cup Milk

4 Eggs

2 tbsp Sugar

½ tsp Vanilla extract

6 tbsp Butter, cut Into 12 pieces

1 cup Lemon curd

Toppings Powdered sugar, maraschino cherries, mint

STEP 1

Place a standard 12-muffin pan on a rack in the middle of the oven and heat the oven to 425°F.

STEP 2

Place pancake mix, water, eggs, sugar, and vanilla extract in a blender/food processor fitted with the blade attachment. Blend for 1 minute — batter will be very runny. Let batter rest for 10 minutes.

STEP 3

Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 3-4 tablespoons per well.

STEP 4

Bake until Dutch babies are puffed and lightly golden brown, about 15 minutes. Let cool for 1 minute before serving.

STEP 5

Spoon 1-2 tablespoons lemon curd into well of each Dutch baby; sprinkle with powdered sugar and garnish with cherry and mint leaf.

The muffin tin needs to be hot so you get crispy edges.

Made with Our

Buttermilk Pancake

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