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Mini Dutch Baby Pancakes

Patricia Conte
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Course Breakfast

Ingredients
  

For the pancakes:

  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter diced

For the compote:

  • Click the link above for the recipe.

Instructions
 

For the pancakes:

  • Preheat the oven to 425 degrees F. Divide the butter into equal pieces and place in each well of a 6-count muffin tin.
  • Add the eggs, milk vanilla, maple syrup, salt, and flour to a blender. Blend 30 seconds until smooth.
  • Add the muffin tin with the butter to the oven for a few minutes to melt the butter. Remove and divide the egg mixture evenly between the muffin wells.
  • Bake for 18-20 minutes. The pancakes will puff up while cooking, but will deflate a bit when removed from the oven.

For the compote:

  • Click the link above for the recipe.

Notes

You can easily double the ingredients for the pancakes to make a full dozen.