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Mini Dutch Babies

Adapted from America's Test Kitchen
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, brunch
Cuisine American

Ingredients
  

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons grated zest and
  • 2 tablespoons juice from 1 lemon if desired
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups skim milk see note
  • 1 tablespoon unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar if desired

Instructions
 

Instructions

  • OIL MUFFIN TIN Adjust oven rack to middle position and heat oven to 450 degrees. Brush muffin cups with oil. Place muffin tin on oven rack and heat until oil is shimmering, about 10 minutes.
  • MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
  • BAKE AND SERVE Carefully divide batter into heated muffin tin and bake until edges of Dutch Babies are deep golden brown and crisp, about 10-15 minutes.

Notes

Transfer muffin tin to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar, if desired. You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a sweet treat, serve with an assortment of berries and lightly sweetened whipped cream. For a savory one, top with sauteed mushrooms and grated gruyere, or caramelized onions and feta or blue cheese crumbles.
Keyword brunch, celebrations, quick and easy