Yield: 12
Little hands will love these mini Dutch baby pancakes! Made with just a blender and a muffin tin, this simple and delicious recipe is a true hit with the family. The real secret is the addition of our Pacific Northwest-grown fresh blueberries. Make these all summer long while Superfresh Growers' blueberries are in stock!
Ingredients
- 1 cup blueberries
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 tablespoons unsalted butter, melted and cooled, divided
- Powdered sugar (optional)
Directions
- Place your 12-well muffin tin in the oven and begin preheating to 425°F.
- Combine eggs, milk, flour, syrup (if using), vanilla extract, a pinch of salt, and two tablespoons of melted butter in a blender, blending until smooth (about 30 seconds). Let the batter rest for 5-10 min.
- When the oven is heated, remove the muffin tin carefully. Brush the remainder of the melted butter into the muffin wells.
- Sprinkle the fresh blueberries into each cup, then pour about ¼ cup of batter into each well.
- Place them on the middle rack and bake for 12-15 min or until Dutch babies are puffed and golden.
- Remove them from the oven and let the pancakes cool down. The middle part will sink in as it cools.
- Sprinkle with powdered sugar or syrup of your choice, and enjoy!
Recipe created by Hello Little Foodies for Superfresh Growers.
