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Mini Dutch Pancakes with Apple Topping


For the pancakes:

  • 1 cup all-purpose flour

  • 1 cup whole or 2% milk

  • 4 large eggs

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 6 tablespoons unsalted butter

For the apple filling:

  • 4 apples, peeled, and chopped

  • 2 tablespoons butter

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon lemon juice

  • 1/4 cup light brown sugar, packed


  • Arrange a rack in the middle of the oven and remove any racks above it. Place a 12-well muffin pan on the rack.

  •  Heat the oven to 425ºF.

  • Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces.

  • Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well and swirl around to coat the pan. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted).

  • Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes.

  • While the pancakes are baking, melt 2 tablespoons butter in a large skillet over medium heat. Add apples, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.

  • When the pancakes are ready, remove from the oven and let cool for 1 minute. Use a spoon to carefully remove the pancakes from the pan Transfer to a serving plate and spoon with the apples for serving.

Recipe Notes:​

  • Make ahead: The batter can be made up to 12 hours in advance. Refrigerate and reblend before baking.

  • Storage: Leftovers can be refrigerated in an airtight container up to 5 days. Reheat in a low oven until warmed through.

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