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Dutch babies still in the muffin pan next to blueberry filling, a Driscoll's organic blueberry clamshell, and a lemon on top of a wood countertop.
Dutch babies still in the muffin pan next to blueberry filling, a Driscoll's organic blueberry clamshell, and a lemon on top of a wood countertop.

Description

Indulge in the exquisite delight of Dutch babies, those light and fluffy oven-baked pancakes that are not only easy to prepare but also incredibly quick to cook. Elevate your breakfast experience by drizzling them with a luscious, warm sauce crafted from the finest blueberries and aromatic cardamom. The result? A breakfast that not only tantalizes your taste buds but also captivates your senses with its irresistible aroma. Plus, the convenience of preparing the sauce in advance and storing it in the refrigerator allows you to savor this culinary masterpiece whenever the mood strikes. Simply warm it briefly on the stovetop or in the microwave when you're ready to enjoy this breakfast sensation.

  • 1 Package (6 ounces) Driscoll’s Blueberries
  • 1/3 Cup maple syrup
  • 1/4 Cup water
  • 1 Tbsp. lemon juice
  • 2 Teaspoons lemon zest, divided
  • 1 Tsp. cornstarch
  • 1/2 Tsp. ground cardamom
  • 1/8 Tsp. salt
  • 3 eggs
  • 1/2 Cup whole milk
  • 1/2 Tsp. vanilla extract
  • 1/2 Tsp. sugar
  • 1/2 Cup flour
  • 4 Tablespoons unsalted butter
  1. PLACE blueberries into a medium saucepan.
  2. ADD 1/3 cup maple syrup, 1/4 cup water, 1 tablespoon lemon juice, and  1 teaspoon lemon zest.
  3. ADD 1 teaspoon cornstarch, 1/2 teaspoon cardamom, and 1/8 teaspoon salt.
  4. STIR to combine ingredients.
  5. COOK over high heat until blueberry mixture begins to bubble.
  6. REDUCE heat to low.
  7. SIMMER 30-40 minutes until slightly thickened while STIRRING occasionally.
  8. SET ASIDE blueberry sauce and PREHEAT oven to 425°F.
  9. CRACK 3 eggs into a large bowl and WHISK thoroughly.
  10. ADD 1/2 cup milk, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and 1/2 teaspoon sugar.
  11. STIR mixture to combine ingredients.
  12. ADD 1/2 cup flour gradually and WHISK to eliminate lumps.
  13. SET ASIDE batter.
  14. PLACE 1 teaspoon butter into each cup of a 12-cup muffin tin.
  15. HEAT muffin tin in oven just until butter is melted. Do not over cook.
  16. DIVIDE batter equally between muffin tin cups.
  17. BAKE for 6 minutes.
  18. REDUCE oven to 300˚F.
  19. BAKE for 5 more minutes or until Dutch babies are puffed and golden brown.
  20. GARNISH Dutch babies with generous amounts of blueberry sauce and SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g