© J Sainsbury plc 2020
Mini Dutch baby pancakes
An epic mini Dutch baby pancake recipe with homemade blueberry sauce, courtesy of food blogger Milly Cundall
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Makes 12 pancakes
Ingredients
- 10g unsalted butter
- 125ml whole milk
- 4 eggs
- 1 tsp vanilla extract
- 35g plain flour
- 35g white spelt flour
- 150g frozen blueberries
- 440g bacon, cooked
- ½ tbsp maple syrup
Method
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1
Preheat the oven to 240°C/fan 220°C/gas mark 9. Put a non-stick muffin tin in the oven for 5 minutes. Melt the butter in the microwave. Warm the milk on the hob until it's lukewarm.
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2
Whisk two eggs in a bowl, then add the warm milk and mix. Mix in the vanilla extract, then add the flour and whisk until smooth.
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3
Remove the muffin tin and brush the moulds with the butter. Ladle in the batter and put into the oven for 15 minutes until puffy and golden.
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4
Meanwhile, heat the blueberries and maple syrup gently over a low heat for 15 minutes. Gently shake the pan every couple of minutes. To serve, dollop the pancakes on top of the pancakes while they're still warm and add the cooked bacon.
