Mini Dutch Baby Pancakes With Hazelnut Spread
These puffy little oven pancakes are golden, buttery, and lightly sweet. Unlike traditional Dutch Babies, these are cooked in muffin tins for a single-serve size that’s perfect for brunches, cozy mornings, or anytime you want something a little special. Serve them warm with fresh berries, maple syrup, or make them irresistible with a delicious homemade Salty Chocolate Hazelnut Spread.
Ingredients:
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1 1/4 cups whole milk
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1 1/4 cups all-purpose flour
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5 eggs
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2 Tbsp. honey (optional)
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1 Tbsp. vanilla extract
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1/2 tsp. Real Salt Kosher Salt
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5 Tbsp. butter, about 1 tsp. per muffin tin
Instructions:
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Preheat oven to 425°F and place empty muffin tin inside to heat.
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In a blender, combine all ingredients except butter and blend until smooth.
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Remove the hot muffin tin from the oven and add 1 tsp. butter to each cup. As the butter melts, use a pastry brush or paper towel to coat each muffin cup evenly.
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Pour batter into hot muffin cups, filling each about 3/4 full.
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Return tin to oven and bake for 10 minutes or until sides are puffed, deep golden, and centers are set.
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Serve immediately with your favorite toppings like maple syrup, strawberries, powdered sugar, or our Salty Chocolate Hazelnut Spread (recipe below).
Salty Chocolate Hazelnut Spread
Ingredients:
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1 1/2 cups hazelnuts
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1/2 cup dark or milk chocolate chips, melted
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1 tsp. Real Salt Kosher Salt
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1 tsp. vanilla extract
Instructions:
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Preheat oven to 350°F.
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Toast hazelnuts on a baking sheet for 10 minutes or until golden and fragrant.
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Wrap toasted hazelnuts in a clean kitchen towel and rub to remove loose skins.
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Melt chocolate using a double boiler or microwave in 30-second intervals, stirring between each, until smooth.
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In a food processor, blend hazelnuts until creamy and smooth, about 2 minutes.
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Add melted chocolate, salt, and vanilla. Blend until smooth and spreadable.
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Store at room temperature for up to 2 weeks or refrigerate for up to 1 month.
