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Mini Dutch Baby Pancakes with Berry Compote

Provided by:

Meseidy Rivera

Ingredients:

30 oz. weight Frozen Berries
1/4 c. Honey
2 tbsp. Sugar
2 tbsp. Lemon Juice
1 tsp. Minced Fresh Rosemary
2 tsp. Vanilla Extract
FOR THE PANCAKES:
6 Eggs At Room Temperature
1/4 tsp. Vanilla Paste Or Vanilla Extract
1 tsp. Lemon Zest
1 c. Milk, At Room Temperature
1 c. Bread Flour Or All-purpose Flour, Sifted
1/4 c. Sugar
6 tbsp. Butter
Powdered Sugar, For Serving

Directions:

Ingredients for the berry compote listed at the top. For the berry compote: Combine berries, honey, sugar, lemon juice, rosemary, and vanilla in a bowl. Stir until berries are evenly coated. Heat a large skillet over medium-high heat. Add berry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside. For the dutch babies: Preheat oven to 400ºF. Place a muffin pan in the oven while it preheats. In a large bowl, whisk eggs, vanilla paste, lemon zest, and milk. Beat in flour and granulated sugar until well-combined. Drop 1/2 tablespoon of butter into each mold and let the butter melt. Divide batter into molds, filling each less than halfway full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes. Serve pancakes filled with berry compote and powdered sugar.