Photo: Jeffery Cross; Styling: Kelly Allen
Miniaturizing the iconic poufy pancake isn't just a cute party trick--it's a practical one: By using a muffin tin, you can easily customize flavors for a crowd. This recipe makes a dozen chile-and-cheese Dutch babies, but you could, of course, reduce the filling quantities and flavor the rest of the batch with raspberries, chopped apples, or any other add-ins you like.
Makes 12 (serves 4 to 6) (serving size: 2 baby dutch babies)
1. 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.
2. 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 chiles and cheese. 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.
3. Loosen from pan with a knife and spoon. Serve immediately, with salsa.