Baby Dutch pancakes are a lightly sweet and crispy breakfast. These are served with a simple berry compote but they can also be enjoyed with powdered sugar, fresh fruit and/or syrup.
From Meseidy Rivera of The Noshery.
- FOR THE BERRY COMPOTE:
- 30 ounces, weight frozen berries
- ¼ cups Dear
- 2 tablespoons Sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Chopped fresh rosemary
- 2 teaspoons Vanilla extract
- FOR THE PANCAKES:
- 6 Eggs at room temperature
- ¼ teaspoons Vanilla paste or vanilla extract
- 1 teaspoon Lemon zest
- 1 cup Milk, at room temperature
- 1 cup Bread flour or all-purpose flour, sifted
- ¼ cups Sugar
- 6 tablespoons Butter
- Powdered sugar, for serving
For the berry compote:
Combine berries, honey, sugar, lemon juice, rosemary and vanilla in a bowl. Stir until berries are evenly coated. Heat a large skillet over medium-high heat. Add berry mixture to skillet, cook until tender and syrupy, about 10 minutes. Put aside.
For Dutch babies:
Preheat the oven to 400ºF. Place a muffin tin in the oven while it preheats.
In a large bowl, whisk the eggs, vanilla paste, lemon zest and milk. Stir in flour and granulated sugar until well blended.
Place 1/2 tablespoon of butter in each mold and let the butter melt. Divide batter into molds, filling each less than halfway. Bake until puffed and cooked through and tops are set and golden, 10 to 15 minutes.
Serve pancakes filled with berry compote and powdered sugar.