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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
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!