As they rise in the oven, these pancakes create a spectacle of puffiness that’s sure to get everyone in the kitchen excited. The vanilla-infused batter, combined with the richness of the butter, forms a delicious base that’s simply irresistible. And served with a dusting of powdered sugar or a dollop of your favourite jam, they become a canvas for your sweetest wishes.
Ingredients:
- 1 cup all purpose flour
- 1 teaspoon vanilla extract
- 1 cup whole or 2% milk
- 6 tablespoons unsalted butter
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- Powdered sugar or marmalade, to serve
Method:
Preheat the oven to 200°C (400°F). Place a standard 12 cup muffin tin in the oven to also preheat.
In a blender, combine the eggs, flour, milk, granulated sugar, vanilla extract and kosher salt. Blend until smooth.
Carefully remove the hot muffin tray from the oven and divide the butter evenly between the cups.
Pour the mixture into the muffin cups, filling each halfway.
Bake in the preheated oven for 13 to 15 minutes or until the pancakes are puffy and golden brown.
Serve the Mini Dutch Baby Pancakes warm, sprinkled with icing sugar or your favourite jam.
