Mini Dutch Babies with Peaches
I think we can agree that all babies are miracles, but these Mini Dutch Babies are a sweet miracle that you can make happen in your own kitchen, in 30 minutes, any day of the week. I have complete faith. They are quite easy to make and despite their impressive appearance, Dutch Baby (aka German Pancake, Bismark or Dutch Puff) requires very few ingredients and no special equipment.
This Dutch Baby recipe is like a sweet popover and can be made into individual servings, using Creme Brulee dishes or 5 inch Cast Iron pans, or into one large pancake in a 10″ skillet or pie dish. The recipe for the batter was adapted from NY Times Food, and once baked can be filled with any sweet thing that you desire. The batter can be mixed in a blender, which I did to save time and make sure it was well blended, or by hand if you don’t have a blender (or don’t feel like washing another thing). I added lemon zest to the batter, which I have discovered is super easy to do with one of these Microplane graters, it takes seconds.
The only trick to the Dutch baby is in the pan preparation, but it’s the easiest “trick” in the book. Honestly, it’s simpler than greasing a cake pan. You must simply melt the butter in the baking dish in the 425 degree oven before pouring the batter into it and baking.
I know what you’re thinking. “This looks tricky and I am not an expert baker.” Well, guess what. Neither am I! In fact, my measuring is borderline reckless. AND, I’m going to confess another secret: my oven is far from fancy, it’s (gasp) your average electric. Every time I pull one of these babies out of it, I feel that motherhood pride. “You made this? For me? It’s beautiful!”
Today, I decided to make Mini Dutch Babies with Peaches, peach jam, and vanilla yogurt. A few raspberries and some fresh mint jumped in because they were in the area and willing to join in and create the most beautiful and yummy breakfast possible. It was a group effort and I’m happy to say, a wild success.
This is pretty impressive breakfast fare for very little effort, and I’d be willing to bet you have all the ingredients in your kitchen. You could sleep in and still whip up this win-win situation before noon. These lemony, lightly spiced pancakes are crispy on the outside, moist in the center and incredibly delicious on their own. Some traditional accompaniments are a fresh squeeze of lemon juice, powdered sugar, and whipped cream. Maple syrup, honey, jam and fresh fruit are also yummy additions.
I could go on stating the obvious, but I’ll stop so you can get your ingredients together.
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 Tbsp sugar
- zest of one lemon
- 1/2 tsp nutmeg
- pinch of salt
- 4 Tbsp butter
- 8 Tbsp thick vanilla yogurt, such as Siggis
- 1 large peach, sliced
- 2 Tbsp peach jam
- 1/2 cup berries, optional
- mint leaves, torn, optional
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar, lemon zest, salt and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place 1 Tbsp butter in each of 4 small (5 inch) baking dishes, set on a baking sheet, and place in the oven. As soon as the butter has melted (watch it so it does not burn) add 1/4 the batter to each pan, return pans to the oven and bake for 18 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancakes from oven and serve at once topped with yogurt, peaches, preserves, berries and mint, if desired.
- This recipe can also be made in one large 10" skillet. Increase initial baking time to 20 minutes. To serve, slice into four wedges and top as desired.