Mini Dutch baby pancake also known as German pancakes are pancakes made with flour, eggs butter, and milk that are prepared in a sizzling hot skillet and bake until the sides of the pancakes raise high above the pan, creating a light, puffy crust with tender and eggy middle. It can be eaten with cream cheese, fruit jams, or other fillings or simply drizzle it with maple syrup. I made these using the muffin pan (just like Kuih Akok) and when it bakes it batter will find its way up to the side of the pan and form a perfect pocket for me to fill them up with homemade strawberries compote. I find them cute and more presentable. They are just perfect for breakfast or brunch.
½ cup milk
½ cup cake flour
½ tsp vanilla
2 tbsp melted butter
A pinch of salt
1. Preheat the oven to 400 degree F. Greased the muffin pan with some melted butter and set it aside. 2. Combined all the ingredients in a blender and blend until you have a smooth and creamy batter. It will take only 30 seconds. Be sure to scrape down the sides of the blender.
3. Fill the muffin pan with 2 ½ tbsp of the batter. You will get 10 pancakes out of the batter.
4. Bake for 15 minutes or until all puff up and lightly brown on the top.
5. Serve with your favorite fruit compote or maple syrup.
1 pound strawberries
Juice of 1 lemon
¼ cup sugar
1 tsp cornstarch
2 tbsp water
1. Hull out the top of the strawberries, rinse in cold water. Cut into half.
2. Combined the rest of the ingredients in a saucepan and mix well. Add in the strawberries and bring it up to boil. Turn down the heat and continue to simmer and stir for 6 -7 minutes or until sauce thicken and some of the strawberries breaks down.
3. Remove from heat and let it cool down a bit before serving pancakes, crepe or ice-cream. You can store the balance of the compote in the fridge up to a week.