Pancakes exist in many, many forms depending where you’re from or what you like: Dutch- or German-style sweet pancakes are a culmination of basic ingredients that turn into a cakey custard. And we love our classic skillet Dutch baby, but we’re also very into the mini versions as well. And if you love popovers, you’ll absolutely adore these. Here are a few things to keep in mind when making them.
The leavening:
Consider air, rest, and temperature as important factors here. In this recipe, there are no chemical leavening agents (e.g., baking powder), meaning these pancakes rely on mechanical leavening. They also contain a higher ratio of eggs/liquids than flour, which are whipped in the blender at high speed. Blending evenly distributes the eggs, milk, flour, and sugar, but it also pumps air into the batter. Allowing the batter to rest (similar to resting pancake batter) will give the gluten a chance to unravel and the starch to absorb some liquid.
The pan:
It’s important to preheat your oiled muffin pan; be sure not to skip this step. Pouring the batter into a hot pan jumpstarts the cooking process, and the high heat will help elevate the batter into a golden whimsical pancake pouch.
The visual cues:
These pancakes are going to look airy and puffy when baking in the oven. The outer edges are going to form a wall, while the center forms a small cushiony divot. As soon as you pull them from the oven, they will begin to deflate, but this means the custard-like texture will settle in the center, creating a little well. This is perfect for filling with jams, preserves, fruits, and whipped cream.
Room-temperature ingredients:
When combining fats and liquids in batter form, it’s important that the ingredients are relatively similar in temperature. If there’s no time to let eggs sit at room temperature, just soak them in warm tap water for up to 10 minutes. Similarly with milk, pop in the microwave for a couple seconds to take out the chill or heat on the stove at the lowest setting until lukewarm.
Storage:
Make these ahead and store in an airtight container or zip-top bag for up to 5 days. Reheat in a 300° oven low and slow just until warmed through.
Tried this recipe? Let us know in the comments!
Pancakes exist in many, many forms depending where you’re from or what you like: Dutch- or German-style sweet pancakes are a culmination of basic ingredients that turn into a cakey custard. And we love our classic skillet Dutch baby, but we’re also very into the mini versions as well. And if you love popovers, you’ll absolutely adore these. Here are a few things to keep in mind when making them.
The leavening:
Consider air, rest, and temperature as important factors here. In this recipe, there are no chemical leavening agents (e.g., baking powder), meaning these pancakes rely on mechanical leavening. They also contain a higher ratio of eggs/liquids than flour, which are whipped in the blender at high speed. Blending evenly distributes the eggs, milk, flour, and sugar, but it also pumps air into the batter. Allowing the batter to rest (similar to resting pancake batter) will give the gluten a chance to unravel and the starch to absorb some liquid.
The pan:
It’s important to preheat your oiled muffin pan; be sure not to skip this step. Pouring the batter into a hot pan jumpstarts the cooking process, and the high heat will help elevate the batter into a golden whimsical pancake pouch.
The visual cues:
These pancakes are going to look airy and puffy when baking in the oven. The outer edges are going to form a wall, while the center forms a small cushiony divot. As soon as you pull them from the oven, they will begin to deflate, but this means the custard-like texture will settle in the center, creating a little well. This is perfect for filling with jams, preserves, fruits, and whipped cream.
Room-temperature ingredients:
When combining fats and liquids in batter form, it’s important that the ingredients are relatively similar in temperature. If there’s no time to let eggs sit at room temperature, just soak them in warm tap water for up to 10 minutes. Similarly with milk, pop in the microwave for a couple seconds to take out the chill or heat on the stove at the lowest setting until lukewarm.
Storage:
Make these ahead and store in an airtight container or zip-top bag for up to 5 days. Reheat in a 300° oven low and slow just until warmed through.
Tried this recipe? Let us know in the comments!
- Yields:
-
12
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 81
Ingredients
- 1 tbsp.
vegetable oil
- 4
large eggs, room temperature
- 2/3 c.
(80 g.) all-purpose flour
- 1/2 c.
whole milk, room temperature
- 1/4 c.
(50 g.) granulated sugar
- 1/2 tsp.
kosher salt
- 1/4 tsp.
vanilla bean paste or pure vanilla extract
-
Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving
Directions
-
- Step 1
Place a rack in upper third of oven; preheat to 375°. Grease a standard 12-cup muffin tin with oil and place in oven to preheat.
- Step 2In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes.
- Step 3Carefully remove preheated tin from oven. Divide batter among muffin cups.
- Step 4Bake mini pancakes until puffed up and golden brown around the edges, 20 to 25 minutes.
- Step 5Transfer pancakes to a platter. Top with berries, dollop with jam, and sprinkle with confectioners’ sugar.
- Step 1
Related Video: Popovers
