Mini Dutch Baby Pancakes (Print Version)
Light oven-baked pancakes served warm with lemon curd, fresh blueberries, and powdered sugar.
# Ingredients:
→ Batter
01 -
1 cup all-purpose flour
02 -
1 cup whole milk, at room temperature
03 -
4 large eggs, at room temperature
04 -
1/4 cup granulated sugar
05 -
4 tablespoons unsalted butter, melted
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon salt
→ For the pan
08 -
2 tablespoons unsalted butter, melted
→ Topping
09 -
Lemon curd
10 -
Fresh blueberries
11 -
Powdered sugar
# Instructions:
01 -
Set oven to 425°F (218°C). Place a standard muffin tin inside to heat thoroughly.
02 -
In a blender, combine flour, milk, eggs, granulated sugar, 4 tablespoons melted butter, vanilla extract, and salt. Process until smooth. Allow batter to rest for 5–10 minutes.
03 -
Remove the preheated muffin tin from the oven. Generously brush each cup with the remaining 2 tablespoons melted butter to coat the surface evenly.
04 -
Pour batter into each muffin cup, filling about three-quarters full. Place the tin back in the oven and bake for 15 to 17 minutes, until puffed and golden.
05 -
Allow pancakes to cool briefly (they will slightly deflate). Top each with a spoonful of lemon curd, several blueberries, and a dusting of powdered sugar. Serve while warm.
# Notes:
01 -
Resting the batter allows the flour to fully hydrate for a tender texture.
02 -
For best results, ensure both eggs and milk are at room temperature before blending.