Dutch Baby Cakes are a cross between a pancake and a crepe. They bake up into a golden puffy nutrient dense treat. I love them because they are easy to make gluten free and taste great.
I was recently given a copy of the Muffin Tin Cookbook by Brette Sember and Melinda Boyd, MPH, MHR, RD to review and I instantly fell in love with the book. The recipes are fun, simple and healthy! Kids love cupcakes right? So, why not make food in cupcake containers or a muffin tin? My 3 year old adores this simple change and added creativity in the kitchen. She is already asking to make our next “muffin meal”.
This book offers many unique recipes that will appeal to any child, including Baby Led Weaning. The muffin tin cooking concept offers a brand new way to cook and serve breakfast, lunch and dinner. I already have over 25 recipes marked for future cooking and certainly recommend this book.
- 3 eggs
- ½ cup flour (I used a gluten free flour blend)
- ½ cup of skim milk (I used a local whole fat milk)
- 2 tbsp melted unsalted butter
- pinch of salt
- 10 strawberries, hulled and sliced
- Topping (optional):
- 2 tbsp utter, divided
- 2.5 tsp lemon juice, divided
- 5 tsp powdered sugar
- Maple syrup for serving
- Preheat oven to 400 F and prepare 10 muffin cups by spraying with cooking spray.
- Mix eggs, milk, flour, melted butter and salt in a medium bowl. The batter will be slightly lumpy.
- Place 2 tbsp of batter in each muffin cup.
- Add a couple slices of berries. (my variation)
- Bake for 3 minutes and poke the center of each Dutch Baby Cake a few times.
- Reduce temperature to 350 F and bake for another 5 minutes or until golden.
- Remove from muffin pan and top each with a tiny sliver of butter, ¼ tsp lemon juice, ½ tsp powdered sugar and strawberry. (I skipped and served with just the berries baked into the cake)
- Serve with maple syrup.