I looove Dutch baby pancakes. I recently made one and thought how cute would this be mini?? Topped with strawberry cool whip and a little flower to be the center of your Galentine’s brunch or Valentine’s breakfast!
Mini Dutch Baby Pancakes – Valentine’s Day Edition
Yield:
12
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
I looove Dutch baby pancakes. I recently made one and thought how cute would this be mini?? Topped with strawberry cool whip and a little flower to be the center of your Galentine’s brunch or Valentine’s breakfast!
Ingredients
For the mini Dutch babies
- 1 cup AP flour
- 1 cup whole milk
- 4 eggs
- 2 tbsps unsalted butter, melted
- 6 tbsps unsalted butter, cut into 12 cubes
- 1/2 tsp salt
- 1/2 tsp vanilla extract
For the toppings
- 8 oz cool whip
- Strawberry jello mix
- Fresh raspberries
- Mint leaves
Instructions
- Place muffin tray in oven and preheat to 425°F. To a blender, add flour, milk, eggs, melted butter, salt and vanilla. Blend on high until combined.
- Once oven has preheated, remove tray from the oven and drop 1 cube of butter in each muffin tin. Butter will begin to melt, it won’t melt completely which is normal. Start by scooping 1/4 cup of batter into each muffin tray. There may be a little batter left over, simply add small amounts into each tin until batter is used up.
- Bake for 12-15 minutes, or until edges are puffed up and golden brown.
- Meanwhile, prepare the strawberry Cool Whip. Use a hand mixer or whisk to whip together cool whip and ~1 tbsp strawberry jello mix. Gradually add more mix until desired brightness of pink is reached. As the mixture sits it will thicken.
- Arrange on serving tray and add a dollop of strawberry cool whip (I used a small cookie dough scooper). Top with a mint leave and raspberry to create a flower (as shown). Enjoy!
