An alternative to pancakes or crepes.
Dutch babies are German pancakes that are eggier and denser than regular pancakes. They’re usually made in a cast iron or oven safe skillet, but since I don’t have any at home, I opted to use muffin pans instead. They’re usually served with a dusting of powdered sugar, lemon or fruit compotes.
(Mini) Dutch Babies
3 large eggs
1/2 cup flour
1/2 cup milk
1/2 tsp salt
2 – 3 Tbsp butter
Preheat muffin tins at 450 F.
Beat eggs, flour, milk and salt until they’ve been mixed well.
Melt butter in the tins and make sure to cover the bottom and the sides.
Pour in batter.
Bake at 450 for 10 minutes, then lower heat to 350 and bake another 10 minutes.
Recipe from audaciousness.
