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Mini Dutch Babies Recipe

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This recipe for Mini Dutch Babies, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
½ c. flour
½ c. milk
1 T. granulated sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest (1 small lemon)
Pinch of kosher salt
4 T. unsalted butter
Confectioners suger for dusting (optional)

For filling:
¼ c. homemade lemon curd (or store bought)
½ pint blueberries

Directions:
Directions:
1. Preheat oven to 425º.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancakes from oven, serve individually if using mini skillets, or cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30

 

 

 

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