Mini Dutch baby pancakes with blueberry syrup

2.00

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!).

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Ingredients

Metric

Imperial

Dutch baby pancakes

Blueberry syrup

Garnish

Equipment

  • 8-hole muffin tin

Method

1

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
2

Preheat the oven to 220°C (200°C fan)

3

Place a knob of butter in each hole of an 8-hole muffin tin and heat in the oven until melted

4

Pour the batter into the tin, filling each hole halfway. Bake for 12–15 minutes until puffed and golden

5

Simmer the blueberries, maple syrup and lemon juice in a small pan for 5 minutes until the blueberries burst and the syrup thickens

6

Dust the mini Dutch babies with icing sugar, drizzle with blueberry syrup and garnish with a fresh thyme sprig

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