Name: mini lavender lemon dutch baby pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Ingredients: 2 large eggs; 1/2 cup whole milk; 1 teaspoon vanilla; 2 tablespoons sugar with 2 drops lemon essential oil; 2 tablespoons sugar with 2 drops lavender essential oil; 1 teaspoon (or less) culinary dried lavender buds; 1/2 cup flour; 2 tablespoons butter

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As soon as I heard about joining a group of bloggers to make an individual-size recipe, I knew I had to come up with something using my mini cast iron pans. After seeing this recipe on my friend Sheri Silver’s blog, I decided on mini Dutch Baby Pancakes.

small cast iron pans with pancakes, ramekins with strawberries, on board

When my kids were young, we went through a spell of making these every afternoon. It all started when my dear friend Lorna and her boys visited from Denver. She made them in a large pyrex, dusting them with confectioners sugar and covering them with maple syrup, and then cut them into quarters with a pizza cutter. After Lorna and the boys left, this was the expected after-school snack for the remainder of that school year. They called it “heaven on a plate.” To this day, if someone mentions Dutch Baby Pancakes, we know what the “real” name is for this delicious treat! And it always makes us think of our sweet friend Lorna.

small bowls with flour, sugar, eggs, butter, lavender buds, essential oils, milk

Dutch Baby pancakes are perfect for breakfast, brunch, lunch, or a snack and can easily be adapted from sweet to savory. We like them sweet!

mini lavender lemon dutch baby pancakes

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I made Sheri’s recipe, doubled it, and used 5 individual-sized Lodge cast iron pans.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 5 1x
Category: breakfast

Ingredients

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2 large eggs
1/2 cup whole milk
1 teaspoon vanilla
2 tablespoons sugar with 2 drops lemon essential oil
2 tablespoons sugar with 2 drops lavender essential oil
1 teaspoon (or less) culinary dried lavender buds
1/2 cup flour
2 tablespoons butter

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Instructions

Butter the Lodge pans and place them in a heated 425º oven for a few minutes while you are whisking together the ingredients. Whisk it all together and let sit for about 10 minutes.

Remove the hot pans from the oven and pour in the batter distributing it evenly among the 5 pans. Bake for about 10 minutes or until golden brown and puffy.

Remove from the oven and let them cool for just a minute. They will fall in the center. Dust with confectioners sugar and warm syrup.