Mini Dutch Baby Pancakes

 From Delish -loved the individual serving size allows you to decide 1 or 2 or more! I put out an assortment of jellies and fresh fruit. So fun to choose your own adventure!

1 Tbsp. vegetable oil

4 large eggs, room temperature 

2/3 cup (80 g.) all-purpose flour 

1/2 cup whole milk, room temperature 

1/4 cup (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 

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 2 

In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes. 

Step 3 

Carefully remove preheated tin from oven. Divide batter among muffin cups. 

Step 4 

Bake mini pancakes until puffed up and golden brown around the edges, 20 to 25 minutes. 

Step 5 

Transfer pancakes to a platter. Top with berries, dollop with jam, and sprinkle with confectioners’ sugar