Description
An easy-to-freeze, mini version of Dutch Baby pancakes, made in muffin tins. Apples and raspberries are a delicious, tangy filling and the use of white whole wheat flour and reducing the amount of butter makes them a little healthier for everyday eating. Reheats well for an easy, delicious breakfast on the go.
Ingredients
- 4 whole Large Eggs, Room Temperature
- 1 cup Milk
- ⅓ cups Granulated Sugar, Plus Extra For Sprinkling On Top
- 2 teaspoons Vanilla Extract
- 1 cup White Whole Wheat Flour
- ½ teaspoons Salt
- 4 Tablespoons Unsalted Butter
- 1 whole Granny Smith Apple, Cored And Cut In 1/8″ Thick, 1/2″ Long Slices
- 1-½ cup Fresh Or Frozen (and Thawed) Raspberries
- 1 whole Lemon, Juice Only
Preparation
1. Preheat oven to 425 F. Place a standard sized 12-count metal muffin tin in the oven and heat until you are ready to cook the pancakes.
2. In a very large measuring cup or a bowl with a spout, whisk the eggs, milk, sugar, and vanilla until thoroughly combined. Add the flour and salt and whisk until just combined. Do not over-mix.
3. Put the butter in a small bowl and melt it in the microwave. This will take 30-60 seconds but keep an eye on it. Remove the muffin tin from the oven and, using a pastry brush, grease each cup with melted butter.
4. Divide the pancake batter evenly between the muffin cups. You should be able to fill 9 cups about 1/3 of the way full. Drop apples and raspberries directly into the center of each muffin cup. Return the pan to the oven. Bake for about 12-15 minutes, until the pancakes have puffed and browned, but the center, though set, remains moist.
5. Remove the pancakes from the tins. Sprinkle a generous layer of sugar over each pancake and squeeze lemon juice directly on top. Serve warm or allow to cool completely and freeze in a single layer.
Recipe adapted from the Dutch Baby recipe by beyondtheflavor.com.
