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the breakfast club: muffin tin dutch baby pancake recipe

Jan 14, 2022menus + recipes
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Back with another breakfast recipe to add to your weekend plans! The recipe is very similar to everyone’s favorite crepes, but instead of spreading the batter into a thin layer and cooking one at a time on the stove top, you throw these babies in the oven for 12 minutes and they puff up into little pancake clouds. They’re amazing and fun to make, but especially to eat. Let me know if you give them a try! Find me @raeannkelly or in the comments!

MUFFIN TIN DUTCH BABY PANCAKES

Makes 12 Dutch Babies, takes 20-25 minutes – Start to Finish

You’ll Need:

  • 3/4 cup all-purpose flour 
  • 3/4 cup whole (or 2%) milk 
  • 4 large eggs 
  • 1 tablespoon granulated sugar 
  • 1 teaspoon vanilla extract 
  • 4 tablespoons butter, melted (for batter)
  • 2 tablespoons butter (for muffin tin wells)
  • TOPPINGS: powdered sugar, syrup, sprinkles, whip cream, fresh fruit, fresh berries, jam, chocolate chips, etc.

Here’s How:

  1. Place top rack in the middle of the oven and preheat to 425ºF.
  2. In your blender, add flour, milk, eggs, sugar, melted butter (4 tablespoons) and vanilla extract. Blend for 1 minute, then let batter rest.
  3. Meanwhile, cut 2 tablespoons butter into 12 pieces and add one to each well of your muffin tin. Place in oven for just a minute or until the butter has melted — being extra careful not to let the butter burn!
  4. Remove the muffin tin from the oven and give a quick sprits of non-stick cooking spray to the sides of each well. Give your batter a quick pulse in the blender. Fill each muffin tin well approx. halfway with batter — about 1/3 cup.
  5. Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before topping and serving!

A few pics with my kitchen helpers!

Hoping to get a new salad recipe up for you next week, to balance out that sweet tooth! Stay tuned :)

xo, Rae

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THE BREAKFAST CLUB: MUFFIN TIN DUTCH BABY PANCAKE RECIPE

Back with another breakfast recipe to add to your weekend plans! The recipe is very similar to everyone’s favorite crepes, but instead of spreading the batter into a thin layer and cooking one at a time on the stove top, you throw these babies in the oven for 12 minutes and they puff up into little pancake clouds. They’re amazing and fun to make, but especially to eat. 
Cook Time :25 minutes mins
Serves 12 Dutch Babies

YOU’LL NEED:

  • 3/4 cup all-purpose flour 
  • 3/4 cup whole (or 2%) milk 
  • 4 large eggs 
  • 1 tbsp granulated sugar 
  • 1 tsp vanilla extract 
  • 4 tbsp butter, melted (for batter)
  • 2 tbsp butter (for muffin tin wells)
  • TOPPINGS: powdered sugar, syrup, sprinkles, whip cream, fresh fruit, fresh berries, jam, chocolate chips, etc.

HERE’S HOW:

  • Place top rack in the middle of the oven and preheat to 425ºF.
  • In your blender, add flour, milk, eggs, sugar, melted butter (4 tablespoons) and vanilla extract. Blend for 1 minute, then let batter rest.
  • Meanwhile, cut 2 tablespoons butter into 12 pieces and add one to each well of your muffin tin. Place in oven for just a minute or until the butter has melted — being extra careful not to let the butter burn!
  • Remove the muffin tin from the oven and give a quick sprits of non-stick cooking spray to the sides of each well. Give your batter a quick pulse in the blender. Fill each muffin tin well approx. halfway with batter — about 1/3 cup.
  • Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before topping and serving!
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So happy you're here! I'm Rae, style enthusiast, amateur cook, graphic designer, firefighter wife, and mama of 5 (big) kids. We live in the PNW with our 12 chickens and dog, Waffles...

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YOU’LL NEED:

VANILLA SIMPLE SYRUP
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1/2 cup water
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HERE’S HOW:

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Remove from heat and let cool for 5 minutes. Stir in vanilla extract.
Store in airtight container for up to one month in the refrigerator.

VANILLA SWEET CREAM COLD BREW
OPTIONAL: Beforehand, pour cold brew into an ice cube tray and freeze.
In a large glass, prepare your cold brew (or coffee) as desired… (hopefully over ice cubes made of coffee :).
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1/4 cup coconut milk (or milk of choice)
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1/4 cup grated parmesan cheese
pinch S + P (salt and pepper)
avocado oil (spray if you have it!)
marinara sauce and/or ranch for dipping (optional)

HERE’S HOW:
Preheat oven to 425 degrees and line a baking sheet with parchment (if desired). Slice zucchini into 1/8 inch rounds.
Pour milk in a small bowl. Combine panko crumbs, parmesan, salt, and pepper in another small bowl. Dip zucchini rounds in the milk and then dredge in crumb mixture. Place on baking sheet. Repeat steps for all zucchini slices. Before placing in the oven, give a light spray or drizzle of avocado oil.
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Whisk or hand mix pudding, whole milk, and whipped topping. Set aside.
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Top with chocolate chips as desired, cover, and chill in the refrigerator for 1-2 hours (or overnight) before serving.
Notes
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