Mini Dutch baby pancakes with blueberry syrup
Puffy Dutch baby pancakes are typically made as one huge pancake. This clever recipe gives you more crispy edges with absolutely no effort by baking the pancakes in a muffin tin. They’re finished with a simple maple blueberry syrup and a dusting of icing sugar (but wouldn’t be bad with a scoop of ice cream either!).
Ingredients
Metric
Imperial
Dutch baby pancakes
- 100g of plain flour
- 2 large eggs
- 150ml of whole milk
- 1 tbsp of caster sugar
- 1 tsp vanilla extract
- 50g of unsalted butter
Blueberry syrup
- 200g of blueberries
- 2 tbsp of maple syrup
- 1 tbsp of lemon juice
Garnish
- icing sugar, to dust
- fresh thyme, small sprigs
Equipment
- 8-hole muffin tin
Method
Blend the flour, eggs, milk, sugar and vanilla until smooth. Let the batter rest for 5 minutes
- 100g of plain flour
- 2 large eggs
- 150ml of whole milk
- 1 tbsp of caster sugar
- 1 tsp vanilla extract
Preheat the oven to 220°C (200°C fan)
Place a knob of butter in each hole of an 8-hole muffin tin and heat in the oven until melted
- 50g of unsalted butter
Pour the batter into the tin, filling each hole halfway. Bake for 12–15 minutes until puffed and golden
Simmer the blueberries, maple syrup and lemon juice in a small pan for 5 minutes until the blueberries burst and the syrup thickens
- 200g of blueberries
- 2 tbsp of maple syrup
- 1 tbsp of lemon juice
Dust the mini Dutch babies with icing sugar, drizzle with blueberry syrup and garnish with a fresh thyme sprig
- icing sugar, to dust
- fresh thyme, small sprigs
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