Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Mini Lemon Dutch Babies with Blueberry Sauce
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 9%
CARBS 20G49% OF CAL
1G FIBER6G OTHER13G TOTAL SUGAR
FAT 7G40% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual Dutch baby pancakes dusted with lemon sugar and served warm with blueberry sauce. Light, fluffy, and impressive enough for brunch.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/4 cup white sugar
- 1 1/2 teaspoons lemon zest
- 1 cup fresh or frozen blueberries
- 3 Tablespoon white sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 teaspoon lemon juice
- 2 Tablespoons butter (melted and slightly cooled)
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon vanilla
- 1/8 teaspoon fine salt
- 2 Tablespoons melted butter (for pan)
- Icing/confectioner's sugar (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 9%
CARBS 20G49% OF CAL
1G FIBER6G OTHER13G TOTAL SUGAR
FAT 7G40% OF CAL
4G 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
- 15m
- Sodium
- 100mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 38mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.