Mini Dutch Pancakes

If we're talking about pancakes, the possibilities are endless, and if we're talking about Dutch
pancakes too.

Usually, that name refers to pancakes that are baked in the oven and in a cast-iron pan, but we're going to put our own spin on them and make them individual-sized and in mini cocottes. We'll bake them in the oven too, but they'll look even prettier and we'll finish them with a delicious maple syrup, although of course you can serve them with cream or ice cream as well.

Ingredients

• 3 eggs
• 130 ml of milk
• 85 g of flour
• 1 teaspoon of cinnamon
• A pinch of ground cardamom
• A pinch of salt
• 1 tablespoon of honey

To serve:

• A handful of berries
• A little maple syrup

Le Creuset ceramic tray, Le Creuset mini cocottes, Revol porcelain espresso cup and Le Creuset spatula.

Preparation

1. Preheat the oven to 210 degrees.
2. Place the eggs in a Le Creuset ceramic tray, and whisk until very frothy.
3. Add the milk, cinnamon and cardamom, salt, honey, and flour, and whisk again.
4. Grease some Le Creuset mini cocottes with a little butter. Fill and bake at 200 degrees for about 8 minutes, until golden. Depending on the oven, you may need a couple more minutes, or a little less.
5. Serve immediately with berries and maple syrup.
6. These pancakes deflate shortly after coming out of the oven, so it's worth eating them fresh, although at home we like them warm and let them cool slightly. They do deflate, but they're just as delicious.

Le Creuset ceramic tray, Le Creuset mini cocottes, Revol porcelain espresso cup and Le Creuset spatula.