We are blueberry fanatics around here (this is why we joined Costco – the money we spend on fruit got to be insanity) and I love finding new ways to use them. My husband usually treats us to blueberry pancakes on Saturday morning but I found this new recipe in my Food Network magazine (use code SEEMOMCLICK to save 20%) and had to try it. I tweaked it just a bit but I definitely need to credit them for this one: Blueberry Dutch Baby Pancakes in a Muffin Tin.
If you don’t know what Dutch Baby is (and I didn’t) it’s a German pancake that’s like a sweet popover. It looks like it’s traditionally made in a cast iron skillet but I love this muffin tin variation to make it easy to serve – and eat!
If you have blueberries at home I’m betting you also have everything else you need to make these. You can mix the batter in a blender, and probably with a mixer too, but I found it a snap to make with my hand blender. I love that kitchen tool! See what you think. We LOVE them!
Blueberry Dutch Baby Pancakes in a Muffin Tin
Preheat oven to 375 degrees Fahrenheit. Spray 12-cup muffin tray with cooking spray. Evenly (just eyeball it) divide blueberries into each muffin cup. Set aside. Combine the milk, flour, sugar, eggs, vanilla, and baking powder and either mix in a blender, or put ingredients in deep bowl and use a hand blender to mix well until fully combined. (I used the hand blender. Works like a charm!) Pour batter evenly over the blueberries in each muffin cup. Bake for 28-32 minutes. They're done when the outsides start to brown and the middle no longer looks wet.Blueberry Dutch Baby Pancakes in a Muffin Tin
Ingredients
Instructions
Noelle says
yes! This is awesome~ I would totally make these as the regular Dutch Baby intimidates me. LOL