Mini Dutch Boy Pancakes

Name: Mini Dutch Boy Pancakes
Total time: 26 min
Yield: 4 servings
Ingredients: pancakes Mini Dutch Boy; sauce Blueberry-Lemon; 1/2 cup flour; 1/2 cup milk; 3 eggs; 2 tablespoons sugar; 2 teaspoons pure vanilla extract McCormick® Small Batch; 1/4 teaspoon salt; 2 tablespoons sugar; 1 teaspoon cornstarch; 1 cup blueberries; 3 tablespoons water; 1/4 teaspoon McCormick Pure Lemon Extract

MCCORMICK

13Ingredients

26Minutes

240Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

pancakes (Mini Dutch Boy)
sauce (Blueberry-Lemon)
1/2 cup flour
1/2 cup milk
3 eggs
2 tablespoons sugar
2 teaspoons pure vanilla extract (McCormick® Small Batch)
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon cornstarch
1 cup blueberries
3 tablespoons water
1/4 teaspoon McCormick Pure Lemon Extract

Directions

Preheat oven to 400°F. For the Pancakes, spray 12-cup muffin pan with no stick cooking spray. Set aside. Place all ingredients in blender container; cover. Blend on medium speed until smooth. Pour evenly into prepared muffin pan.
Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes.
Meanwhile, for the Blueberry-Lemon Sauce, mix sugar and cornstarch in small saucepan. Add blueberries, water and lemon extract. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Spoon sauce into center of each pancake. Sprinkle with confectioners’ sugar, if desired. Serve immediately.

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