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Mini Dutch Boy Pancakes
breakfast brunch

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.
  • 10m

    prep time

  • 16m

    Cook Time

  • 131

    Calories

  • 11

    Ingredients

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Ingredients

6

(2 pancakes)

Servings

Mini Dutch Boy Pancakes

Blueberry-Lemon Sauce

Instructions

  • 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 (per Serving)

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