Blueberries add big flavor to Baby Dutch Babies

When we’ve barely had our coffee, we can’t take too much drama.

But we still want a great breakfast.

We love those puffed pancakes, whether you call them Dutch Babies or German Puffs or Pannekoeken or Those Really Good Things That Collapse.

They swell solely on the power of eggs and high heat and usually are made in a large cast-iron skillet, emerging from the oven fantastically puffy before deflating to a more pancake-like appearance.

The sight always offers delighting, if fleeting, drama, but also a wish that the ratio of eggy interior to crisp outer shell could be improved.

Turns out it can — by making individual puffs in muffin tins. Call them Baby Dutch Babies.

We used two muffin tins to make a dozen puffs, placing the batter in every other cup to make room for the puffiest puffs possible. But they also can be made in one pan; they’ll just be a little crowded.

The batter comes together in a minute, but greatly benefits from a 10-minute rest before baking. You can use that time to make a super-easy blueberry compote.

In the 20 minutes that the puffs are in the oven, you can put the finishing touches on your meal, then assemble your brunch guests or your fortunate family for the grand reveal. The lofty puffs that you pull from the oven will begin to deflate almost at once, which is the whole idea.

Blueberries are at their peak right now. But if you’re of a more savory persuasion, experiment with other fillings. A Denver-style mix of finely diced and sauteed ham, onions and peppers would be delicious (just nix the cinnamon in the recipe), or maybe a Southern sausage-and-gravy filling would fill the bill.

Whatever you choose for your morning meal, you’ll be ready for whatever drama the day yet holds.

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