Mini Dutch Babies
Ingredients
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½ cup whole milk
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½ cup all-purpose flour
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2 large eggs
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2 tablespoons sugar
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½ teaspoon vanilla extract
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¼ teaspoon salt
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3 tablespoons unsalted butter
Tools
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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immersion blender
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cooling rack
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June Oven
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June Egg Pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Make the batter
Add the milk to a large liquid measuring cup or a spouted bowl. Add the flour, eggs, sugar, vanilla and salt. Blend with the immersion blender until all ingredients are combined and the batter is smooth and beginning to froth a bit, about 1 minute. Alternatively, add all ingredients to the jar of a blender and blend on low to medium speed. Set the batter aside to rest while you prepare the June Egg Pan.
½ cup whole milk
½ cup all-purpose flour
2 large eggs
2 tablespoons sugar
½ teaspoon vanilla extract
immersion blender
liquid measuring cup
measuring cups
measuring spoons
¼ teaspoon salt
Add the butter
Add one butter piece to each well of the egg pan.
3 tablespoons unsalted butter
June Egg Pan
Heat the pan and melt the butter
Place the egg pan on the middle shelf of the oven. Heat the pan for 3 minutes, until it is hot and the butter is melted and has turned a golden brown color.
Pour the batter
Carefully remove the egg pan from the oven and set on a cooling rack or heat-proof surface. Keep the oven hot using the button below. Pour the batter into the wells, over the butter, evenly dividing the batter between the wells.
cooling rack
Bake the Dutch babies
Return the egg pan to the middle shelf of the oven. Bake the Dutch babies 10 minutes, until they are puffed and dark golden brown on the edges.
Serve the Dutch babies
Remove the egg pan from the oven and place it on a wire rack. Using a rubber spatula, gently remove the Dutch babies from the egg pan and transfer to plates or a serving platter. Serve hot with your desired toppings.
spatula
