Do you love Yorkshire pudding? Why not have it with breakfast with this sweetened batter and a tart berry compote? These mini pancakes are sure to fuel you for the day!
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Special Equipment: a standard muffin tin
Dutch Baby Batter:
100g plain flour
3 large eggs
1 tsp vanilla extract
1 tbsp caster sugar
vegetable or sunflower oil
200g frozen berries
50g caster sugar
zest of 1 orange
2 cinnamon sticks (optional)
Dutch Baby Batter
Preheat your oven to 200C fan and put 2 tsp of vegetable oil in each compartment of your muffin tin. Place the muffin tin in the over while it preheats.
In a large bowl, combine all of the dutch baby ingredients. Mix with a whisk to fully incorporate all of the ingredients. Make sure there are no lumps left and the batter is silky smooth.
Transfer the batter to a pouring jug with a spout and remove the muffin tin from the oven.
The oil should be hot enough that the batter sizzles when it hits the tin. Fill each compartment halfway with the dutch baby batter. Work fast so the oil doesn't cool too much.
Place the muffin tin in the oven and close the door. Make sure you do not open the oven until your 20 minute timer goes off! Yorkshire pudding rules here.
Check to make sure your dutch babies are cooked completely and wont deflate. It may take another 5-7 minutes. The mini dutch babies should be golden brown and crispy.
In a medium saucepan combine the frozen fruit, sugar, orange zest and cinnamon (if using).
Place the pan on the hob on medium heat. Cook the mixture until the berries release their juices and the sugar has dissolved. Bring to a low boil and then remove from the heat to cool.
You want a thick pouring consistency from your compote.
Serve warm on top of your mini dutch baby pancakes!
Use whatever fruit you would like for the compote and have fun with the flavours!
Mini Dutch Baby pancakes can be frozen for up to 2 months.