Description
Mini Berry Dutch Babies are a delightful twist on traditional pancakes, perfect for breakfast or brunch. These fluffy, oven-puffed treats are filled with juicy berries and infused with vanilla, making them not just visually stunning but also irresistibly tasty. In just under 30 minutes, you can create a dish that impresses guests and satisfies your sweet tooth. Serve them fresh from the oven dusted with powdered sugar for an unforgettable culinary experience that’s sure to delight everyone at the table.
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour (sifted)
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup mixed fresh berries (e.g., blueberries, strawberries)
- 2 tablespoons unsalted butter (for greasing)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a mixing bowl, whisk together eggs, milk, flour, sugar, and vanilla until smooth.
- Gently fold in the mixed berries.
- Carefully remove the hot skillet from the oven and melt the butter in it.
- Pour the batter into the sizzling skillet and return it to the oven immediately.
- Bake for 20-25 minutes until golden brown and puffed up.
- Dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg
Keywords: For added flavor, try incorporating a pinch of cinnamon or lemon zest into the batter. You can substitute different seasonal fruits for endless variations—try peaches or raspberries! Leftovers can be stored in an airtight container in the fridge for up to two days; reheat in a toaster oven for best results.