Dutch Pancake Cups

During the last months I’ve realised what it means to have guests in your place very often. You eat and eat and eat and you never stop. Everyone wants to introduce you to something delicious or take you to a small sweet restaurant. What’s an effect? 2 extra kilograms!

But I can’t complain. I had a great time during that summer period. Thank you all my friends and family. There’s just two of us since this afternoon and it feels strange not to have people around our small couch. Also, we had a goodbye breakfast with my mother, that was rally delicious but a bit sad. I hope someone will visit us soon!

You will need:

• 1 cup blueberries
• 1 cup sliced strawberries
• 1 tsp sugar
• ½ tsp cinnamon
• 2 tbsp unsalted butter, melted
• 6 tsp unsalted butter for the dishes
• 2 eggs + 2 egg whites
• ½ cup milk
• ½ cup all purpose flour
• 1 tsp vanilla extract
• pinch of salt

Preheat the oven to 200°C.  

Combine cinnamon and sugar in a bowl and toss berries with it. 

Put a teaspoon of butter to each of 6 small bowls for baking and set them aside.

Beat the eggs and egg whites, combine it with milk and slowly start to add the flour, vanilla, melted butter and salt. Mix it until smooth.

Place the bowls with butter into the oven for about 3 minutes so it’ll melt. When it’s melted, swirl the butter to cover the bottom of each dish.

Divide the batter between the dished and bake for 15 to 20 minutes (until puffed and brown). You may think that it grew too much, but don’t worry, it will be ok.

Remove from the oven and put aside until the middle falls. The last thing will be to divide the berries among the dishes and eat it!

Enjoy, Marta

Source: Cooking with my kid