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Easy Mini Dutch Baby Pancakes

Magic in Minutes: Easy Mini Dutch Baby Pancakes Delight

Discover the magic of Easy Mini Dutch Baby Pancakes—light, fluffy, and perfect for brunch or breakfast in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs at room temperature
  • 2/3 cup All-Purpose Flour 80 g
  • 1/2 cup Whole Milk or almond/oat milk
  • 1/4 cup Granulated Sugar 50 g or honey/maple syrup
  • 1/2 tsp Kosher Salt avoid table salt
  • 1/4 tsp Vanilla Bean Paste or pure vanilla extract
  • Vegetable Oil for greasing the pan
For the Toppings
  • Fresh Berries strawberries, blueberries, or raspberries
  • Jam your favorite fruit flavor
  • Confectioners' Sugar for sprinkling

Equipment

  • Muffin tin
  • Blender
  • Oven
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease a standard muffin tin with vegetable oil, then place in the oven to heat.
  2. In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth, then let the batter rest for 5-10 minutes.
  3. Carefully remove the hot muffin tin from the oven and pour the batter into each cup, filling them halfway.
  4. Return the muffin tin to the oven and bake for 20-25 minutes without opening the door.
  5. After baking, carefully remove the pancakes and serve them with toppings like fresh berries, jam, and confectioners' sugar.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 0.5gSugar: 6gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure eggs are at room temperature for the best results. Preheating the tin is key for puffiness. Try various toppings for customized flavors.

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