Mini Dutch Pancakes

When we talk about pancakes the possibilities are endless and when we talk about Dutch
pancakes too.

They are usually called pancakes that are made in the oven and in an iron skillet, but we're going to put a twist on them and prepare them in individual size and in mini cocottes. We'll also bake them in the oven, but they'll look even nicer and we'll finish them with a delicious maple syrup although of course you can also serve them with cream or ice cream.

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, Mini cocottes Le Creuset, Revol porcelain espresso cup and Le Creuset spatula.

Preparation

1. Preheat the oven to 210 degrees.
2. Place in a Le Creuset ceramic tray, the eggs, and beat until very frothy.
3. Add the milk, the cinnamon and cardamom, the salt, the honey and the flour and beat again.
4. Grease some Mini cocottes Le Creuset 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 of minutes more or a little less.
5. Serve immediately with berries and maple syrup.
6. These pancakes sink shortly after coming out of the oven, so it's worth eating them freshly made although at home we like them warm and let them cool a bit. They sink, but they're just as tasty.

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