Mini Dutch Boy Pancakes

A Dutch boy (or baby) pancake is a large puffed popover-like pancake that’s baked in the oven. We’ve made cute mini versions by baking the batter in a muffin pan. Serve at brunch time with a lemon-infused blueberry sauce and a sprinkle of confectioners’ sugar.

Ingredients
Serves: 6
Serving Size: 2 pancakes
Directions
10 mins Prep time 16 mins Cook time
10 mins Prep time
16 mins Cook time
  • Preheat oven to 400°F. For the Pancakes, spray 12-cup muffin pan with no stick cooking spray. Set aside. Place all ingredients in blender container; cover. Blend on medium speed until smooth. Pour evenly into prepared muffin pan.

  • Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes.

  • Meanwhile, for the Blueberry-Lemon Sauce, mix sugar and cornstarch in small saucepan. Add blueberries, water and lemon extract. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Spoon sauce into center of each pancake. Sprinkle with confectioners’ sugar, if desired. Serve immediately.

Nutrition information

(Amount per serving)

  • 131Calories: 131Cholesterol: 95mg
  • Sodium: 145mgProtein: 5g
  • Total Fat: 3gFiber: 1g
  • Carbohydrate: 21g
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