Recipes To Try

Mini Dutch Baby Pancakes with Blueberry Lemon Compote

Name: Mini Dutch Baby Pancakes with Blueberry Lemon Compote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole milk, brought to room temperature; 4 eggs, brought to room temperature; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 teaspoons lemon zest; 1/2 teaspoon salt; 4 tablespoons unsalted butter, room temp; 1 cup blueberries (fresh or frozen); Zest and juice from one lemon; 2-4 tablespoons pure maple syrup, depending on your preference for sweetness; Optional for serving: powdered sugar

16 servings

portions

15 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 cup all-purpose flour

1 cup whole milk, brought to room temperature

4 eggs, brought to room temperature

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 teaspoons lemon zest

1/2 teaspoon salt

4 tablespoons unsalted butter, room temp

1 cup blueberries (fresh or frozen)

Zest and juice from one lemon

2-4 tablespoons pure maple syrup, depending on your preference for sweetness

Optional for serving: powdered sugar

Instructions

Prep

Preheat the oven to 425˚F (220˚C). Place the muffin tin in the oven while it heats – it needs to be super hot when you add in the batter. You'll have the best results with a nonstick muffin tin.

Make the batter

Add the flour, milk, eggs, sugar, vanilla, lemon zest and salt to a blender and blend until completely smooth. You may need to scrape down the sides once to fully incorporate all of the flour. Let the batter rest at room temperature while the oven preheats.

Make the compote:

Add the blueberries, lemon juice and zest and maple syrup to a small saucepan and bring to a simmer, then reduce heat to low and cook for 8-10 minutes, until slightly thickened. Remove from heat and let it cool while you bake the pancakes.

Bake the pancakes:

Carefully remove the heated muffin tin from the oven and add a little less than 1 tsp of butter to the bottom of each tin and swirl it around. Immediately fill each tin about halfway with batter, then return to the oven as quickly as possible.

Bake for 12-15 minutes, until the edges are golden brown and very puffy. Once you remove them from the oven, they'll start to deflate (and that's totally normal!).

Serve

Let them cool for a few minutes in the pan, then remove and serve warm with the compote. If desired, sprinkle with more lemon zest and dust with powdered sugar before serving.

Nutrition

Taille de Portion

1 pancake

Calories

105

Lipides Totaux

4.2 g

Lipides Saturés

2.2 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

54.4 mg

Sodium

64.1 mg

Glucides Totaux

14.1 g

Fibres Diététiques

0.5 g

Sucres Totaux

6.8 g

Protéines

3 g