Mini Dutch Babies with French Toast
French Toast Mini Dutch Babies
Published on May 24, 2021
½ cup whole milk
½ cup all-purpose flour
3 large eggs
3 tablespoons maple syrup
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons unsalted butter
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine milk, flour, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt in a blender. Blend until batter is smooth and free of lumps, 1 to 2 minutes.
- Cut butter into 12 equal pieces; place 1 piece in each cup of a 12-cup standard muffin pan. Place pan into the oven to melt butter, about 1 minute. Remove from the oven and divide pancake batter evenly between the cups.
- Place muffin pan on a baking sheet to catch spills, and place in the preheated oven. Bake until pancakes are puffed and browned on the edges, 10 to 15 minutes. Remove from the oven and cool in the muffin pan for 2 minutes. Run a knife around the edges and bottoms to loosen and serve immediately.
Nutrition Facts (per serving)
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