Mini Dutch Babies



These are a mini version of the Dutch Baby aka pancakes.  They are sometimes called German Pancakes, but they are not the German pancakes of my childhood. 
I first discovered this "German Pancake" on the cover of one of those magazines you buy at the grocery store years ago.  I remember making the pancake and thinking.. this isn't a German pancake... certainly not what my Grandmothers made.... but after tasting it.. I really didn't care what you called it... I liked it.
If you are unfamiliar with Dutch Babies, they're very similar to popovers, but less flour and more egg...
I like this mini version because it's perfect for company or a brunch... they're easy to make... and you pop it in the oven.
I dust them lightly with powdered sugar and serve them with a fruit sauce.  The picture shows them with my Dark Cherry Sauce... that's also easy to make and absolutely delicious with these.
TIPS
These puff up tremendously right out of the oven.. but deflate quickly.. that's okay.. they're supposed to.
I use a heavy non-stick muffin tin... even though it's a non-stick pan.. and a good one.. I still spray each well with cooking oil spray... butter flavor is preferred.
I use non-fat milk because that's what I usually have in the house.. you can use any milk... full fat, 1% or 2%... they all will work with this recipe.
The orange zest, while not absolutely necessary... is really a nice touch.. try and include it if you can it really blends so well with the vanilla.
I get about 14-15 minis from this recipe.
These will make a truly special breakfast or brunch... just delicious!






Recipe: Mini Dutch Babies
All you need:
1 cup milk
6 eggs
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
zest of 1/2 an orange
1/4 cup melted butter
Butter flavor cooking oil spray
Powdered sugar
All you need to do:
Preheat the oven to 400 degrees F.  Spray a non-stick muffin tin with butter flavor cooking oil spray.
Melt the butter in the microwave, then allow it to cool down while you prepare the other ingredients.
Whisk the eggs until well beaten.  Add the milk and vanilla and whisk until well mixed.  Add the orange zest and whisk.
Add the flour and salt and whisk until smooth.
Add the butter a little at a time, whisking after each addition (this is to prevent it from "cooking" the eggs)... it is best for the butter to be only warm.
Fill each muffin well 1/2 full with batter.
Bake for 15 minutes or until they are golden brown and puffy.  (mine took exactly 15 minutes).
Remove them and put them on plates... dust with powdered sugar and serve immediately with fruit sauce.

Popovers


Popovers are a wonderful addition to any special meal and so easy to prepare.  Follow my easy instructions and they are foolproof.

My love affair with Popovers began as a child… I lived on Long Island in New York… and my parents would take me to a restaurant called Lauraine Murphy’s…. it was in Manhasset…. they would have a “popover girl” …. with an enormous basket lined with a linen napkin… and filled with popovers…. she walked around the restaurant saying… Popover? One bite and I was in love…. a light hollow puffed-up roll… with soft insides… served hot with butter melting over all the insides…. Forget the meal.. just keep the popovers coming.



Oddly enough… I don’t recall my mother making them… she probably did… but the restaurant’s popovers are the ones that stick in my mind.

They’re extremely easy to make…. the key is to mix the egg batter with a light touch and a very hot oven.

Years ago I bought a popover tin… one of the best purchases I’ve made over the years. The non-stick metal is commercial grade… I have never, ever had them stick.. and I don’t have to grease the pan.

I wish I could tell you that I came up with the recipe… or I got it from some fancy cookbook by a famous chef… but truth be told… it’s the recipe on the box the tin came in… from the kind folks at Roshco. I’ve made these probably hundreds of times over the years… and never had a failure… always came out picture perfect.

TIPS

You can use a muffin tin.. my suggestion would be if you need to use a muffin tin to use the jumbo muffin tin if you don’t have a popover tin.

The original recipe calls for 3 jumbo eggs… I have always used 3 large eggs without a problem.

The recipe calls for whole milk… I do suggest you use whole milk… see my post about making whole milk from skim and other lower fat milks.



Back to the popover tin.. a worthwhile purchase if you like popovers… I found one that looks like mine… made of non-stick steel predarkened … you can usually find them at Amazon or Bed Bath and Beyond. . Prices vary... Mine is like the one in the links.  I like these because they are deep, have a lip and the non-stick is truly non-stick.  I love mine and have had it for years.  I don’t get paid to refer you… I just thought I’d give you an idea of where to get it and about how much they are.

I mix the batter in a large bowl using a wire whisk… do not over beat the batter… just whisk until smooth and no lumps… whisk in each egg separately.

This recipe makes 6 large popovers.

I hope you try making these.. they're so easy and so delicious!






Recipe: Popovers

All you need:

1 ¼ cup whole milk
½ teaspoon salt
1 ¼ cup flour
3 large eggs

All you need to do:

Preheat oven to 425 degrees F.

Add the milk, flour and salt to a large bowl and whisk until smooth and no lumps.

Add the eggs, one at a time…whisking the egg in after each addition.

Note: My tin does not require greasing … if you are using a pan that does need it… then generously grease it so the popovers don’t stick.

Fill the muffin tin ¾ full.

Bake at 425 degrees F for 20 minutes.

Reduce the oven temperature to 325 degrees F and bake for 15-20 minutes or until golden brown.

Turn out onto a cooling rack.

Serve hot with butter.

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