BHH Blog | a toronto food blog

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.




Post a comment
  1. February 26, 2011

    These look great and simple! My favorite. Thanks for sharing.

    • February 26, 2011

      they’re pretty easy! i forgot to mention that they puff up and then deflate haha

  2. May 18, 2011

    I really like the idea of making them like this! Does the recipe just make 6 or 12?

    • May 22, 2011

      I think it depends on the size of your muffin pans and how big you the dutch babies to be. I used those big six cup muffin pans and filled them up.

  3. November 2, 2012

    Hey There. I found your blog using msn. This is a very well written article.
    I will be sure to bookmark it and come back to read more of your useful information.
    Thanks for the post. I will certainly comeback.

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