Mini Dutch Boy Pancakes

Dutch Baby Pancake

This Dutch baby pancake recipe is an easy-to-make dish that’s sure to impress. Made from a batter of simple ingredients like flour, milk, eggs, sugar, salt and McCormick® Small Batch Pure Vanilla Extract, this mini German pancake is baked in the oven until puffy an... This Dutch baby pancake recipe is an easy-to-make dish that’s sure to impress. Made from a batter of simple ingredients like flour, milk, eggs, sugar, salt and McCormick® Small Batch Pure Vanilla Extract, this mini German pancake is baked in the oven until puffy and golden brown. Although typically large and served with a dusting of powdered sugar and a squeeze of fresh lemon juice, our version serves mini German pancakes by baking with a muffin tin. Add a touch of brightness to your holiday brunch by serving your Dutch baby pancakes with homemade blueberry-lemon sauce, maple-flavored syrup, fresh fruit and a dollop of whipped cream. Read More Read Less
10m
PREP TIME
16m
COOK TIME
131
CALORIES
11
INGREDIENTS

Servings: 6 (2 pancakes)

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes.
  • 3 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.

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NUTRITION INFORMATION

(per Serving)

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