Last month as I was still in full recuperation mode from the broken Achilles tendon I took a moment and went through the stack of cooking magazines I’d accumulated while being down & out. I ran across a recipe for chili cheese Dutch baby pancakes and realized I’d never had a Dutch baby. Are they hard to make? Do they taste good? I thought they were always sweet, not savory like this recipe suggested. After doing an obligatory Google search I came away with a few different sweet Dutch baby recipes and put one to good use. These were remarkably easy to put together with the hardest part being having to wait for them to cook in the oven! The kid certainly liked them and we easily polished off the initial batch. Will certainly keep this in regular rotation.
Mini Vanilla Dutch Baby Pancakes3 tablespoons non-dairy spread (like Earth Balance)
3/4 cup all-purpose flour
3/4 cup vanilla soy milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
1 tbsp pure vanilla extract
Confectioners' sugar, for dusting
- Preheat the oven to 400' F.
- Portion out non-dairy spread in each cup of a nonstick muffin pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm soy milk, sugar, and vanilla extract, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the soy milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The spread should be melted. Swirl the spread around the cups to coat completely, and then pour the remaining spread into the batter and pulse to blend. Pour the batter into the hot cups, fill ¾ full and return the pan to the oven, if you have left over batter save to cook another batch when the first one is done. Cook until the pancake is puffed in the center and golden brown along the edges, 15-20 minutes.
- Using a spatula, remove the mini Dutch babies from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly.