Best Jades Mini Pancakes With Blueberries Recipes

MINI DUTCH BABY PANCAKES WITH WARM BLUEBERRY SAUCE

Steps:

• Place a 12-cup or two 6-cup muffin pan in the oven and preheat oven to 425° (with muffin tins in oven).
• Tip! You will need 4 Tbsp of melted butter total - 2 Tbsp. for the batter and 2 Tbsp for the pan. Melt it all at the start, measure out the 2 Tbsp for the batter and set to cool, then reserve the remainder to grease the pan. Just be careful you only put 2 Tbsp of it into the batter!
• Meanwhile, make the pancake batter. Melt the 2 Tbsp. butter and set aside to cool to just warm. Add the eggs, milk, flour, sugar, vanilla and salt and blend to combine. Add the cooled butter and mix in until frothy. *Make sure your butter isn't hot when adding to the blender, or it will cook the eggs! Leave the batter in the blender while you start the blueberry sauce. *You can also use a food processor or an immersion blender in a large bowl here, if you don't have a blender.
• In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.
• When oven is pre-heated, melt the second 2 Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
• Place in oven and bake for 15-18 minutes, or until puffy and deep golden brown colour. Meanwhile, turn the heat on under blueberry sauce to re-heat.
• When cooked, remove the Dutch babies from the oven (pancakes will quickly deflate). Remove pancakes to serving plates right after taking from the oven and spoon warm blueberry sauce over. Garnish with powdered sugar. *Don' t let the Dutch babies sit in the muffin cups too long, as they can become soggy from the trapped steam. If not enjoying right away or you have more than you will eat right away, remove them to a wire rack to cool.
• Store left-over Dutch babies in an airtight container in the refrigerator for 2-3 days. These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen (or refrigerated) dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan.

SWEDISH PANCAKES WITH JAM AND BERRIES

Steps:

• Combine the first six ingredients in a blender until fully blended.
• Grease a non-stick 8-inch skillet and heat it on medium heat. Pour a quarter cup of the batter into the center of the pan. Lift and tilt the pan to spread the batter thinly across the bottom. Cook until the top looks dry. Flip and cook for another 15-20 seconds.
• Repeat with the remaining batter, adding additional oil to the pan as needed. Stack the finished pancakes with either wax paper or paper towels in between each one - and keep lightly covered to keep warm.(You could also heat them up in a microwave - for about 10 seconds or so if you wish)
• Fold the pancakes into quarters to serve. Top with raspberry (or other) jam, berries of choice, and whipped cream. Enjoy!

BLUEBERRY CORNMEAL PANCAKES

Steps:

• In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.