If you have never had a Dutch Baby Pancake, also known as German Pancakes or Puff Pancakes or even Oven Pancakes, it is somewhere between a pancake and popover. To me the flavor is much more like puffy crepes, but I digress… They are easy, lovely, and no endless time flipping pancakes for the family over a hot griddle. The other nice thing is you have endless options on how to make your pancake! Swirl in jam, omit the sugar and sprinkle in veggies, or use any fruit your heart desires. As for me I decided to get quirky with this and make a play off a favorite childhood breakfast: Pigs in a Blanket.
When we were really young my Dad would take us, every other week, to this gorgeous cafe in Lubbock, Texas (which is no longer there – boo!) and we would eat breakfast as a family. I remember it so vividly. It was brightly lite, the staff were always so friendly, and they had those huge rotating dessert cases – filled with mirrors reflecting cakes and pies to pretty to be true. I always ordered one of two things: Pigs in a Blanket or Smiley Face Pancakes. Please keep in mind I was between the ages of 4 to 6 at this time. They had the best smiley face pancakes though. A friendly and delicious rendition that my Dad always happily finished off for me.
I thought Mini Dutch Baby Pancakes would be a cute and fun way to remake this childhood favorite, plus it would be great for kids, parties, or making customized pancakes for the whole family! Don’t want to make dozens of tiny pancakes? No worries – you can still make the whole mama-jamma at once and slice up to eat like pie. It is still sure to please.
DUTCH BABY PANCAKE BATTER:
- 1/4 – 1/3 cup sugar, depending on how sweet you like it
and or if you are serving with syrup
- 4 large eggs, room-temperature
- 2/3 cup milk
- 2/3 cup AP Flour
- 2 Tablespoons of butter, melted
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
For Pigs in a Blanket:
- Little smokies or other pre-cooked sausage
- syrup, for serving
- muffin tin for baking
For Fruit Dutch Baby:
- 1 cup of fruit, or more if you like
- powdered sugar or syrup, for serving
- cake pan, cast-iron skillet, or any oven proof casserole dish
DIRECTIONS: PREHEAT OVEN TO 400 degrees Fahrenheit. Set eggs out to come to room-temperature. You need to preheat your baking vessel – so you can let it come to temperature in the oven, plus an additional 5 minutes or heat it for 8 to 10 minutes before you are ready to bake.
While your cooking vessel is heating: melt butter in a dish and set aside. In your blender, add eggs and whip on high for about 1 minute or until lightened in color. Add the sugar, flour, salt, milk, and vanilla and blend until smooth, scraping down the sides at least once. Set aside.
For Pigs in a blanket: Drain juice from little smokies or cut sausages down to muffin tin size. Get a pastry brush ready to prepare tins for batter and sausages. Once the tin is hot, brush with butter (it should sizzle a bit and that is what you want), then pour in a few Tablespoons of batter, and finally place a sausage in the middle. Pop in the oven and bake for 5 to 8 minutes or until puffed and tops are cooked. These stick a bit in places – I recommend using a plastic fork to remove this quickly and in-tact from the tins.
For Fruit Dutch Baby: Clean fruit and cut into smaller pieces, if desired. Take your heated baking vessel and brush with melted butter; pour batter into buttered-dish; and dot with fruit. Pop in the oven and bake for 10 minutes; reduced heat to 350 and continue cooking for 5 to 10 minute or until done. This one will REALLY puff up, but it deflates as it is cooled. Sprinkle with powdered sugar and serve.
I love a slow Sunday breakfast,