Seasons and Suppers · by Jennifer Maloney★ 5.0 (30)
Mini Dutch Pancakes with Warm Blueberry Sauce
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 7%
CARBS 13G42% OF CAL
1G FIBER7G SUGAR5G OTHER
FAT 6G45% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini Dutch pancakes served warm with a homemade blueberry sauce. Light and fluffy, they're easier to make than traditional pancakes and perfect for breakfast.
mainamericanbaked good🌀 blender⚙️ food processor🍪 sheet pan🥧 baking dish⚡ microwave🥄 saucepanvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 Tablespoons white sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 cup fresh or frozen blueberries
- 1 teaspon lemon juice (optional)
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt (or 1/8 tsp. fine salt)
- 2 Tablespoons butter (melted and cooled to just warm)
- 2 Tablespoon butter (melted)
- Icing/confectioner's sugar (for garnish)
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 7%
CARBS 13G42% OF CAL
1G FIBER7G SUGAR5G OTHER
FAT 6G45% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 81mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 32mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 81MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.