Mini Rhubarb Dutch Baby Pancakes
Servings
12
Servings
12
Ingredients
Roasted Rhubarb Sauce
Dutch Baby Batter
For Baking Pan
Instructions
Rhubarb Sauce
  1. Preheat oven to 350 F.
  2. In a saucepan, combine rhubarb, brown sugar, flour & spices. Stir until combined. Roast in oven, uncovered, for about 25 minutes or until tender & thickened. Remove from heat & keep warm.
Dutch Baby Batter
  1. In a blender, combine pancake ingredients & blend well until frothy. Leave in blender while you prepare muffin tins.
  2. Preheat oven to 425 F. Place a 12-cup muffin tin in oven.
  3. When the oven is heated, melt the second 2 Tbsp butter. Remove hot muffin tin from oven & quickly brush bottoms & sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour into hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
  4. Place in oven & bake for 15-18 minutes, or until puffy & deep golden color. Remove from oven (pancakes will quickly deflate). Place pancakes on serving plates & spoon warm rhubarb sauce in them. Top with a bit of either whipped cream or vanilla ice cream.