Dutch Babies (aka German Pancakes in a muffin tin)

These are one of my favorite breakfast foods ever.
No, really, they really are.
Above French toast.
Above eggs.
Above bacon... well, that might be taking it a bit too far. There really isn't much above bacon.

But these little breakfast things are really good. I'm not completely sure how to describe them... if you have had yorkshire pudding, they are kind of like a sweet version of yorkshire pudding. But I don't know very many Americans who have had yorkshire pudding. They are kind of dense, eggy, salty, and sweet, very buttery, and delicious with fruit on top.What they actually are is Dutch or German pancakes, but made in muffin tins instead of a skillet, so they are little.  Just make them, and then you will know how good they are and I won't have to explain it!

I got this recipe, and adapted it a very little, from this blog.

Dutch Babies

6Tb melted butter
1 cup flour
1/3 cup sugar
1 tsp vanilla
1 tsp salt
1 cup milk
4 eggs

Preheat the oven to 375 degrees F. Then, mix together all your ingredients EXCEPT the butter... you can mix the dry ingredients and then add the wet ingredients if you want, or you can do it the other way around, or you can just dump all the ingredients in a bowl together and stir... I really don't care, it all works. The goal is to get it all mixed together, by whatever way makes you the most comfortable.

Add two tablespoons of the butter into the batter.
Now, take the rest of the butter (that is 4 tablespoons), and use it to grease a 12-muffin muffin tin. Use all the butter. there will be little pools of lovely warm golden butter on the bottom of every muffin tin. You want that. You want lots of butter. Butter is good.

Pour the batter into the muffin tins, but don't fill the tins too full. You want them to be about half  to three-quarters full, actually, with plenty of room to puff up to their full, delicious, puffy, butter glory.

Bake for 12-14 minutes, until they are all puffed up and the edges are golden. They will puff pretty high.

Pull them out of the oven, and let them cool a bit before pulling them out of the muffin tin and serving them with fruit on top... or jelly... or lemon juice and sugar... or berries... or whatsoever you desire to serve with these little pillows of deliciousness.

The centers will fall down, leaving the edges puffy, giving you a lovely little cup in which to hold the topping of your choosing.

You can make a large portion of the batter and then keep it in the fridge and cook only as many dutch babies as you want at the time... the batter keeps well in the fridge for at least a week. I'm not sure if it lasts longer... I usually use it all up within a week, and if I don't use it up in that time it's usually because I've forgotten about it, in which case I will continue to forget about it until it is far too late.

Happy Dutch Baby eating!

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