We miniaturized the iconic poufy pancake by baking it in muffin cups instead of a big frying pan. Then we added raspberries that get warm and jammy in the oven. As with bigger dutch babies, the secret to getting a good puff is to preheat the pan with the butter before you add the batter. And be sure everyone is sitting down when you take the babies from the oven—they deflate quickly, though still taste delicious.
4 large eggs
1 cup milk
1/2 teaspoon kosher salt
1 cup flour
1/4 cup salted butter, diced
1 cup raspberries
Calories FOR 2 BABY DUTCH BABIES: 232
How to Make It
Preheat oven to 425° with a rack in center and another beneath it. In a blender, whirl eggs, milk, and salt to break up. Add flour and whirl until smooth; set aside.
Divide butter among 12 muffin cups (1/3-cup size). Bake on center rack in oven until butter melts and begins to brown, 2 to 3 minutes. Pour batter into cups and sprinkle with raspberries. Set on center rack and put a rimmed baking sheet beneath to catch any drips. Bake until dutch babies are very well-browned and puffed, 18 to 20 minutes.
Sift powdered sugar over dutch babies. Loosen from pan with a knife and spoon and serve immediately.