Mini-batch Dutch Baby
Servings: 2 servings
Calories: 170kcal
Equipment
- 2 ramekins (mine are 5 oz I think)
Ingredients
Pancake Batter
- 1/3 cup (nut) milk (80 g)
- 1 tsp apple cider vinegar (5 g) lemon juice will work too
- drop of vanilla extract
- 1/3 cup flour (40 g) gf all purpose if desired
- 2 tsp sugar (8 g)
- 1 tsp baking powder
- pinch of salt
Fillings and toppings
- 1 tbsp (plant) butter (14 g)
- 1/2 cup blueberries (70 g) sub other berries, I used frozen wild blueberries
- (optional) dusting of powder sugar, drizzle of maple syrup, dollop of whip cream etc.
Instructions
- Preheat oven to 350F and get your ramekins out and spray them with oil
- Add 1/2 tbsp cold (plant) butter in each ramekin and put them in the oven while it preheats. This will melt your butter, keep an eye on them though (I like to live on the edge).
Make the pancake batter
- In a cup add (nut) milk, vinegar, drop of vanilla and let it sit 5 min while the oven is preheating.
- Add to this flour, sugar, baking powder, pinch of salt. Stir with a fork or whisk until not clumpy (don't overmix it, tiny clumps are ok).
Bake the dutch babies
- Get the ramekins out and add 1/4 cup blueberries in each then top with 1/2 pancake batter each (about 1/4 cup).
- Bake for 20 minutes until golden on top and the blueberry juice is bubbling from the sides.
- Serve with your fave toppings (we did a dusting of powder sugar) and enjoy!
Notes
- If using self-rising flour omit the baking powder.
- Optional hint: Add 1 tsp oil to your milk or buttermilk to make the pancakes even fluffier.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 332mg | Potassium: 55mg | Fiber: 2g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 1mg