Place flour, milk, eggs, sugar, 1/4 cup melted butter, vanilla and salt in a blender. Cover and blend for 1 minute or until smooth. Refrigerate batter for 2 hours or overnight.
A Dutch baby is a large, popover-like pancake that’s baked in the oven and gently deflates as it cools. This mini, gluten-free version can be made in a muffin pan for an easy-to-serve weekend brunch.
Servings and Ingredients
|1 c. Bob’s Red Mill gluten free 1-to-1 baking flour|
|1 c. Hy-Vee whole milk, at room temperature|
|4 Hy-Vee large eggs|
|¼ c. Hy-Vee granulated sugar|
|¼ c. Hy-Vee unsalted butter, melted and cooled slightly|
|1 tsp. Hy-Vee vanilla extract|
|½ tsp. Hy-Vee salt|
|3 tbsp. cold Hy-Vee unsalted butter, cut into 12 pieces|
|¾ c. lemon curd|
|¾ c. Basket & Bushel red raspberries|
|Hy-Vee powdered sugar, for dusting|
|Lemon zest, for garnish|
|Hy-Vee Select 100% pure maple syrup, for serving|
Things To Grab
- Muffin pan
Place oven rack in center of oven; preheat oven to 425 degrees. Place 1 piece of cold butter into each of 12 (2-1/2-in.) muffin cups. Place muffin-cup pan in oven for 1 to 2 minutes or just until butter is melted. Remove from oven; tilt pan to coat sides of muffin cups with butter. Stir prepared batter. Immediately pour 1/4 cup batter into each muffin cup.
Bake for 16 to 20 minutes or until puffed and lightly browned. Cool in muffin cups for a few minutes or until centers deflate. Fill centers with lemon curd; top with raspberries. Dust with powdered sugar and garnish with lemon zest, if desired. Serve with maple syrup, if desired.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 165mg
- Sodium: 270mg
- Total Carbohydrates: 54g
- Protein: 7g