Mini Dutch Babies

 This morning I got a late start for breakfast, but still managed to get these made. I rather liked the one I ate while it was warm.  Eldon had already eaten breakfast and didn't want any more food.  Caleb was happy to take one but then said he didn't like it because he had just had a banana.  Leah made some comment which was unintelligible to me.  Despite this very lukewarm reception, I know that I will make them again...particularly on days when I am making Eggs Goldenrod at home and have run out of bread. (Yes, that does happen...)

These were put into the oven before the oven had completely heated up to 425 degrees so they are just shells.  Normally they would be nicely puffed up and then drop, sort of like popovers.  They still tasted good with just a sprinkling of granulated sugar...confectioner's sugar being too messy.

This recipe is similar to one I found on The Prepared Pantry's website (Rigby, Idaho--and lovely people to deal with) where they have many suggestions for variations, plus Dutch Baby mixes. I have used those in the past and found them excellent but this works very well, too.

Mini Dutch Babies

1/2 cup milk
1/2 cup flour
1 egg
1/4 teaspoon salt
butter

To make in an extra large muffin tin with six muffin wells (or the KAF hamburger bun pan).

Put one pat/less than one Tablespoon butter in each well of the tin.  Pre-heat oven to 425 degrees, and while pre-heating, put the pan in the oven to melt the butter.  Remove pan when butter is melted.  When oven has completed pre-heating, scoop about 1/4 cup of batter into each well of the tin and place in oven for 10-12 or more minutes, until lightly browned and (potentially) puffed up.  Remove from oven and sprinkle with sugar if you have sweetness-loving family members.  Mini Dutch babies can also be filled with berries, whipped cream, sweetened yogurt, etc, or you can go the other way and go savory...putting eggs goldenrod filling in the cases, or creamed turkey, or any other thing that you like to serve. I bet it would also be good with beef stroganoff or meatballs in sauce.  The sky is the limit...or maybe just your imagination is the limiting factor.