Mini Dutch Baby Pancakes

Ingredients: – 3 large egg – 1/2 cup milk – 1/2 cup all-purpose flour – 2 tablespoons granulated sugar – 1/2 teaspoon vanilla extract

– Pinch of salt – 2 tablespoons unsalted butter – Powdered sugar, for dusting (optional) – Fresh berries, maple syrup, or other toppings of your choice

Preheat Oven: Preheat your oven to 400°F (200°C). Place a mini muffin tin or individual ramekins in the oven to preheat as well.

Prepare Batter: In a blender or mixing bowl, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend or whisk until the batter is smooth and well combined.

Melt Butter: In a small saucepan or microwave-safe bowl, melt the butter until it's just melted but not browned.

Grease Muffin Tin: Carefully remove the preheated mini muffin tin or ramekins from the oven. Brush each cup with some of the melted butter to grease them well.

Fill Cups: Pour the pancake batter into each greased cup, filling them about two-thirds full. You may need to work quickly as the butter may start to solidify.

Bake: Place the filled muffin tin or ramekins back in the oven and bake for 10-12 minutes, or until the mini Dutch baby pancakes are puffed up and golden brown around the edges.

Serve: Carefully remove the mini Dutch baby pancakes from the oven and let them cool for a few minutes. Dust with powdered sugar if desired, and serve warm with your favorite toppings such as fresh berries, maple syrup, or whipped cream.

Enjoy: Serve these adorable mini Dutch baby pancakes immediately as a delicious breakfast or brunch treat. Enjoy their fluffy texture and delightful flavor!