Mini Dutch Baby Pancakes with Blueberry Strawberry Sauce (Gluten Free)

These gluten free mini dutch babies are cooked in a muffin pan to perfect serving-sized puffiness. Coated with fruit sauce, they are a beautiful and delicious breakfast or coffee accompaniment. And did I mention that they only take like 30 minutes to make? You need these. Now.

See those plates?

I am so excited about those plates.

Yes, I know what your thinking: “Here it is at last. Confirmation that Linnaea is 100% insane. I think it’s time I unsubscribed from this blog.”

Insane or not, aren’t those plates gorgeous?

You’re like, “They’re plates. Nothing special. Plates.”

No, I’m telling you. Those are beautiful genuine pewter plates that weigh like a pound each (aka useful for throwing at burglars–they could do serious damage. Since we get sooo many burglars out here in the middle of nowhere). Most importantly, they are non reflective in sunlight. Which means no glare in my photos.

*satisfied sigh*

*refocusing*

ANYWAY, plates aside, doesn’t what’s on them look pretty gorgeous too? I think I’m calling it a mini Dutch Baby. They cook up just like a regular Dutch Baby (I looove Dutch Babies, check out my other Dutch Baby Recipe here) but they are small and you get a lot more surface area for crunchy edges.

Also, I love my cast iron muffin pan. It makes for the ultimate crunchy edges, but you don’t necessarily need cast iron. You CAN use a regular muffin pan. BUT, you can’t use muffin paper liners. Those would totally ruin your dutch babies. The point of these dutch babies is to create as much exposure to the butter on the pan edges as possible.

*dreamy sigh*

And the fruit sauce, too. I used frozen berries (you can gasp in horror now–I know I do). I didn’t really have an alternative to frozen berries, however, due to the incredibly short growing season we have here in the frozen wilds of Idaho. We haven’t gotten much fresh fruit yet this year and fresh berries at the grocery store are still inSANEly expensive. Also bad tasting.

Ah, you lucky Californians. If you, reader, are one of them, do you mind sending me some fresh berries and fruit? Also peaches. Lots of peaches.

Meanwhile, make these mini dutch babies. Just in time for summer. And they are divine. Oh, and P.S, these work for either breakfast, dessert (just add a bit more honey if you prefer a sweeter dessert), or even tea if you have tea (please invite me if you do. I always thought it would be so cool to have afternoon tea. We Americans are so boring with our three meals a day). I had them for breakfast of course. Cause, y’know, I’m evil.

Mini Dutch Baby Pancakes with Blueberry Strawberry Sauce (Gluten Free)

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

These gluten free mini dutch babies are cooked in a muffin pan to perfect serving-sized puffiness. Coated with fruit sauce, they are a beautiful and delicious breakfast or coffee accompaniment. And did I mention that they only take like 30 minutes to make? You need these. Now.

Author: Linnaea

Recipe type: Breakfast

Serves: About 1 dozen

Ingredients

• 1 tablespoon butter, for greasing pan
• ¼ cup rice flour, sorghum flour, or oat flour (gluten free)
• ¼ cup potato starch, tapioca starch, arrowroot starch, or cornstarch
• 3 eggs
• ½ cup milk
• pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup, melted honey, or sugar
• FRUIT SAUCE
• about ½ cup fresh or frozen strawberries, sliced
• about 1 cup fresh or frozen blueberries
• 1 tablespoon honey
• about ¼ cup of water, plus more if using fresh fruit

Instructions

1. Preheat the oven to 450 degrees F. Place your muffin pan (not greased yet) in the oven as it warms. When the pan and oven have gotten pretty hot, grease the muffin pan with butter. I've found the easiest way is to just hold a stick of butter and rub it around in each muffin hole. After you've greased the pan, put it back in the oven.
2. As the oven heats and your pan with it, combine all the ingredients in a blender or the bowl of your electric mixer. Blend/mix well.
3. Remove the hot pan from the oven and fill each muffin hole about halfway with batter.
4. Return to the oven and allow to cook on the middle rack for about 15-20 minutes. Do NOT open the oven for at least 15 minutes.
5. As the dutch babies cook, make the fruit sauce:
6. Combine the fruit, honey, and water in a saucepan on medium high heat. Stirring occasionally, bring to a slow boil. Once boiling, mash the fruit with a potato masher. Don't mash too much...you're not trying to make jam and you want to keep some of the texture of the fruit.
7. Boil for another 10 minutes, stirring occasionally, as the dutch babies cook, until most of the liquid has evaporated.
8. Remove dutch babies from oven and spoon sauce over. Serve. Optional: add whipped cream or, if you're having dessert, ice cream.

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