Description
Light and crisp mini Dutch baby pancakes are the perfect Mothers Day treat. Top with whipped strawberry mascarpone for a delightful breakfast in bed.
Ingredients
Units
Scale
- 3 tbsp melted unsalted butter
- 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup skim milk
- 1 tsp vanilla extract
- 1/2 cup mascarpone
- 5 tbsp Bonne Mann strawberry preserves
- 2 tbsp powdered sugar
- fresh strawberries
Instructions
- Preheat the oven to 400°F (204°C).
- Spread a tablespoon of butter on two 6-inch cast iron skillets. Place the skillets in the preheating oven.
- In a blender, add the flour, sugar, cornstarch, and salt. Pulse to combine. Add the eggs and blend until a paste forms, scraping the sides as needed.
- In a small bowl, mix together the milk, remaining butter, and vanilla. Pour the milk mixture into the blender and blend until fully incorporated (about 2 minutes on high), scraping the sides as needed.
- Remove the skillets from the oven using an oven mitt. Evenly divide the batter between the skillets and return them to the oven.
- Bake for 18-20 minutes, or until the edges are crisp and the pancake is puffy.
- Whip the mascarpone, strawberry preserves, powdered sugar, and vanilla extract together until light.
- Top the finished Dutch pancakes with the whipped mascarpone, fresh strawberries, and more preserves as desired.
- Enjoy immediately.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes after blending.
- Substitute heavy cream for skim milk for a richer pancake.
- Store leftover mascarpone topping in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 400
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100