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
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
Ingredients 6 (2 pancakes) Servings
- Mini Dutch Boy Pancakes
- 1/2 cup flour
- 1/2 cup milk
- 3 eggs
- 2 tablespoons sugar
- 2 teaspoons McCormick® Small Batch Pure Vanilla Extract
- 1/4 teaspoon salt
- Blueberry-Lemon Sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 cup blueberries
- 3 tablespoons water
- 1/4 teaspoon McCormick® Pure Lemon Extract
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.
NUTRITION INFORMATION
(per Serving)
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