Make mom’s day with pancakes, Pasta Primavera

All Mom wants for Mother’s Day? Breakfast in bed, made by you. Treat her to this delicious recipe. A Dutch boy (or baby) pancake is a large puffed popover-like pancake that’s baked in the oven. We’ve made cute mini versions by baking the batter in a muffin pan.

Mini Dutch Boy Pancakes

1/2 cup flour

1/2 cup milk

3 eggs

2 tablespoons sugar

2 teaspoons McCormick Small Batch Pure Vanilla Extract

1/4 teaspoon salt


2 tablespoons sugar

1 teaspoon cornstarch

1 cup blueberries

3 tablespoons water

1/4 teaspoon McCormick Pure Lemon Extract

Preheat oven to 400 degrees. 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.

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.

Nutrition information (per serving; 1 serving = 2 pancakes): 131 Calories; 3g total fat; 95 mg cholesterol; 145 mg sodium; 21g carbohydrates; 1g fiber; 5g protein.

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