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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.
Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes.
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.
A different, healthy twist on pancakes. Works great for brunch, for a crowd, or for the family. Kids love to watch thru the window as they 'puff up' ...you do need to serve immediately. Any fruit accent can be used - a great way to wean the family off syrup - these don't need it! We make and serve often - everyone loves them.
Terry | December 18, 2014
it was awsome every one liked it
Angelika | April 03, 2014
Debbie | April 04, 2014
Quick, Easy and Delicious!
meme | April 03, 2014
My husband loves Dutch Baby, but with only the two of us, I rarely make it. I was really glad to find this recipe. When I cut this recipe in half, it's perfect for us, and he can warm up the extra two for breakfast later in the week. I like to make the sauce as a blueberry orange sauce, with orange zest and vanilla extract.
Karen | December 23, 2014