Mini Dutch Pancakes with Warm Blueberry Sauce

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Cornstarch
  • 1/4 tsp Kosher salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla
  • 3 tbsp White sugar

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Milk

• Liquids

  • 3 tbsp Water

Found on seasonsandsuppers.ca

Description

Directions

• Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).
• Meanwhile, combine pancake ingredients in a blender and mix well, until frothy. Leave in blender while you start the blueberry sauce.
• In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.
• When oven is pre-heated, melt 2 more Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
• Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour. Remove from oven (pancakes will quickly deflate). Turn heat on under blueberry sauce to re-heat. Once warm, remove pancakes to serving plates and spoon warm blueberry sauce over. Garnish with icing sugar.
• These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan.

Nutrition