MINI CHOCOLATE DUTCH BABIES

Hands-on time: 10 minutes Total time: 25 minutes Makes: 4 to 6 servings

Since these Dutch baby pancakes are miniature and made in a muffin pan, they’re an easy addition to any meal. 4 eggs ¾ cup all-purpose flour ¾ cup milk 2 tbsp granulated sugar 2 tbsp cocoa powder ½ tsp grated lemon zest pinch salt ½ cup whipping cream (35%) ½ cup dark chocolate shavings In blender or large spouted bowl with whisk, mix together eggs, flour, milk, sugar, cocoa powder, lemon zest and salt until smooth. Divide batter among greased 12-count muffin pan. Bake in 400°F oven until pancakes are puffed and edges are golden brown, 15 to 18 minutes. Meanwhile, in large bowl, beat cream until stiff peaks form. Serve pancakes warm with whipped cream and chocolate shavings. Use a nonstick muffin pan for the best (puffiest!) results. It’s easiest to remove the pancakes from the pan while they’re still warm. If they’re sticking, use a spoon to gently pry them out.

PER EACH OF 6 SERVINGS: about 131 cal, 5 g pro, 7 g total fat (4 g sat. fat), 13 g carb (1 g dietary fibre, 5 g sugar), 74 mg chol, 59 mg sodium, 90 mg potassium. % RDI: 6% calcium, 8% iron, 7% vit A, 2% vit C, 11% folate.