The site I got this recipe from called these German pancakes. Now I know I’m no expert on all things German but I did spend almost half a year there and these are not the pancakes I was served. In my experience, German pancakes are a slightly thick crepe-style thing. They liked to sprinkle them with cinnamon sugar and roll them up before chowing down.
So instead of German pancakes, I’ll call these Dutch Babies. But maybe Dutch in this case is supposed to mean German? I don’t know. I always think of Holland when I hear Dutch. Whatever. I’m confused.
All things Dutch aside, these are a delicious breakfast. A high protein, very filling breakfast. We ate ours dolloped with cherry pie filling and drizzled with a bit of maple syrup. Blueberry yogurt is also really good.
Mini Dutch Babies
Adapted from here
1 cup milk
6 large eggs
3/4 cup sprouted whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1/2 t salt
1 t vanilla extract
1/4 cup melted butter
Pie filling, fruit, syrup, confectioners sugar, etc for serving
With a blender, combine the milk, eggs, flours, salt, and vanilla. While continuing to blend, slowly drizzle in the butter so as to temper the eggs.
Grease 16 regular muffin tins VERY well. Divide the batter between the cups. They should only be half full. Bake them at 400 degrees for about 15 minutes or til very puffy and golden. Remove from oven and watch them sink. Let sit for 2 or 3 minutes before removing them from the cups. Serve immediately with toppings of your choice.
Serves: 4 to 6