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!).
Blend the flour, eggs, milk, sugar and vanilla until smooth. Let the batter rest for 5 minutes
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
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
Dust the mini Dutch babies with icing sugar, drizzle with blueberry syrup and garnish with a fresh thyme sprig
Please sign in or register to send a comment to Great British Chefs.