I’ve never made a full size Dutch Baby aka Dutch Baby Bunny aka German Pancake, but I was intrigued by these small ones that are baked in muffin tins from Make and Takes. The unlike some recipes, this batter doesn’t include any sugar and isn’t inherently sweet, which apparently makes it equivalent to Yorkshire Puddings. For me, however, it will become sweet, eggy, Dutch baby pancakes.

I neglected to take any pictures of the batter before it was mixed together, but given the small number of ingredients it’s pretty straightforward. There are 6 eggs in this batter, which makes it supremely eggy, but when combined with flour and butter, the reaction is like magic…

Pop up! When they first came out of the oven they were really high, but then they sank down a little as they cooled.

This recipe makes enough to fill more than one 12-muffin pan, and the only other muffin pan I have makes gigantic muffins. I got three more out of the batter after filling the wells of standard muffin pan about half full, and those did some serious popping.

Doused with maple syrup and dusted with powdered sugar, these little Dutch baby pancakes were very tasty and made a great alternative to the same old buttermilk pancakes. As I mentioned, there’s actually no sugar in the batter, so these could even be used in a savory dish (which is after all what they are used for as Yorkshire Puddings).

Baby Dutch Baby Pancakes (courtesy of Make and Takes)

Ingredients

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt

Directions

1. Preheat oven to 400ºF.
2. Combine all ingredients in a medium sized bowl and whisk thoroughly to combine.
3. Fill wells in a greased standard muffin pan about half full. You’ll likely have more than what will fill in one muffin pan, so have a second one ready for overflow.
4. Bake for 15 minutes, or until puffy and golden on top.