Wednesday, May 8, 2019
McCormick.com
All Mom wants for Mother’s Day? Breakfast in bed, made by you. Treat her to this delicious recipe. 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.
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
Preheat oven to 400 degrees. 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.
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; 1 serving = 2 pancakes): 131 Calories; 3g total fat; 95 mg cholesterol; 145 mg sodium; 21g carbohydrates; 1g fiber; 5g protein.