Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 10 min
Cook time: 16 min
Yield: 6
Cuisine: German,
Ingredients: 1/2 cup flour; 1/2 cup milk; 3 eggs; 2 tbsps sugar; 2 tsps McCormick® Small Batch Pure Vanilla Extract; 1/4 tsp salt; 2 tbsps sugar; 1 tsp cornstarch; 1 cup blueberries; 3 tbsps water; 1/4 tsp McCormick® Pure Lemon Extract

This Dutch baby pancake recipe is an easy-to-make dish that’s sure to impress. Made from a batter of simple ingredients like flour, milk, eggs, sugar, salt and McCormick® Small Batch Pure Vanilla Extract, this mini German pancake is baked in the oven until puffy an... Read More Read Less

10m

PREP TIME

16m

COOK TIME

131

CALORIES

11

INGREDIENTS

Servings: 6 (2 pancakes)

Ingredients

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

KEY PRODUCTS

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.