Whether they are called German Pancakes or Dutch Babies, this classic breakfast treat is traditionally prepared in a cast iron skillet or a specialty Dutch Baby pan. We at Amoretti aren’t the type to rock the boat or break with tradition…
Wait a minute, we at Amoretti usually go out of our way to rock the boat and break with tradition. That is why our products are head and shoulders above the rest in both quality and flavor.
Here is a recipe for single serving, a.k.a. petite, Dutch Babies, and topping that you can take pride in setting out on your buffet brunch table. Don’t be afraid to be a rebel yourself and come up with more sauce recipes to use as toppings. Your imagination is only limited by the fresh fruit available and the number of different Amoretti Premium syrups and extracts that you have on hand. Goede eetlust!
Petite Dutch Baby Pancakes
- ½ cup bread flour
- ½ cup milk
- 3 large eggs
- 2 Tbs sugar
- 2 tsp Amoretti Madagascar Bourbon Vanilla Extract
- ¼ tsp salt
- ½ cup Amoretti Premium Blueberry Syrup
- ½ cup blueberries, fresh or frozen, thawed and drained
- ¼ tsp Amoretti Lemon Zest Oil Extract
- Confectioner’s sugar (optional)
- Mint sprigs (optional)
Preheat oven to 400°F. Spray the cups of a muffin pan with cooking spray, dust the cups with granulated sugar, and set aside.
In a stand mixer fitted with the paddle, combine the eggs and sugar and beat until light and fluffy. In a second bowl, combine the flour and salt. Continue to beat the egg and sugar mixture while you add the milk and vanilla extract. Add the dry ingredients to the wet ingredients and continue to beat on medium speed until smooth. Fill the cups of the prepared muffin tin about 1/3 full with the prepared batter.
Bake 13 to 16 minutes or until the edges of the petite Dutch babies are golden brown. Cool the petite Dutch babies on a wire rack for 2 minutes.
While the Dutch babies bake, combine the Amoretti Blueberry Syrup, fruit, and extract in a small saucepan, heat the mixture over medium heat until warmed through, stirring constantly, then set aside to cool. Once the petite Dutch babies have cooled for two minutes, remove them from the muffin tin and place them on a serving platter. Spoon a generous portion of the sauce into the center of their petite Dutch baby, dust them with confectioners’ sugar and garnish with a sprig or two of mint, if desired.