These puffy little oven pancakes are golden, buttery, and lightly sweet. Unlike traditional Dutch Babies, these are cooked in muffin tins for a single-serve size that’s perfect for brunches, cozy mornings, or anytime you want something a little special. Serve them warm with fresh berries, maple syrup, or make them irresistible with a delicious homemade Salty Chocolate Hazelnut Spread.

Ingredients:

• 1 1/4 cups Redmond Real Raw Milk
• 1 1/4 cups Bob’s Red Mill All-Purpose Flour
• 5 Redmond Farms Real Farm Eggs
• 2 Tbsp. Redmond Farms Real Raw Honey
• 1 Tbsp. Singing Dog Pure Vanilla Extract
• 1/2 tsp. Redmond Real Salt Kosher Salt
• 5 Tbsp. Straus Lightly Salted Organic Butter, about 1 tsp. per muffin cup

Instructions:

1. Preheat oven to 425°F and place empty muffin tin inside to heat.
2. In a blender, combine all ingredients except butter and blend until smooth.
3. Remove the hot muffin tin from the oven and add 1 tsp. butter to each cup. As the butter melts, use a pastry brush or paper towel to coat each muffin cup evenly.
4. Pour batter into hot muffin cups, filling each about 3/4 full.
5. Return tin to oven and bake for 10 minutes or until sides are puffed, deep golden, and centers are set.
6. Serve immediately with your favorite toppings like maple syrup, strawberries, powdered sugar, or our Salty Chocolate Hazelnut Spread (recipe below).

Salty Chocolate Hazelnut Spread

Ingredients:

• 1 1/2 cups hazelnuts
• 1/2 cup HU Dark Chocolate Baking Chips, melted
• 1 tsp. Real Salt Kosher Salt
• 1 tsp. Singing Dog Vanilla Extract

Instructions:

1. Preheat oven to 350°F. 
2. Toast hazelnuts on a baking sheet for 10 minutes or until golden and fragrant.
3. Wrap toasted hazelnuts in a clean kitchen towel and rub to remove loose skins.
4. Melt chocolate using a double boiler or microwave in 30-second intervals, stirring between each, until smooth.
5. In a food processor, blend hazelnuts until creamy and smooth, about 2 minutes.
6. Add melted chocolate, salt, and vanilla. Blend until smooth and spreadable.
7. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month.