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.
4 large eggs
1 cup milk
1/2 teaspoon kosher salt
1 cup flour
1/4 cup diced salted butter
1/3 cup canned diced mild green chiles
1/3 cup diced pepper jack cheese
How to Make It
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.
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.
Loosen from pan with a knife and spoon. Serve immediately, with salsa.
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