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
Directions
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.