Oven-Baked Blueberry Pancakes

Charming pancakes that we prepare directly in a muffin tin. They will delight you with their taste and simple preparation.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 4 pieces Egg, fresh

  • 180 ml Milk, whole milk

  • 30 g Butter, unsalted

  • 100 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 1 spoon Sugar, white

  • 1 bag Sugar, white

  • 150 g Blueberry, raw

  • 2 spoons Butter, unsalted

  • pieces Powdered sugar

Steps

  1. Place the muffin tin in the oven and preheat the oven to 220 degrees Celsius. In a small saucepan, slowly melt the butter over low heat. Let the melted butter cool slightly.

  2. While the muffin tin and oven are heating, prepare the batter. Crack the eggs into a bowl and whisk them thoroughly with a hand whisk. Then, mix them with the milk and melted butter. Add the flour, regular sugar, vanilla sugar, and salt to the egg mixture. Mix until you have a completely smooth, thick batter. You can also prepare this in a blender.

  3. Once the oven and muffin tin are heated, melt two tablespoons of butter in a small container. Carefully remove the hot muffin tin from the oven and grease the cavities with the melted butter using a brush. Fill the greased cavities halfway with the prepared batter. Work quickly to prevent the muffin tin from cooling too much.

  4. Add a few blueberries to each cavity, then place the muffin tin in the preheated oven for 15-18 minutes. The batter will puff up and turn golden brown while baking.

  5. Once the pancakes are baked, remove the muffin tin from the oven. Dust the pancakes with powdered sugar and serve them while still warm. They will deflate quickly after being removed from the oven, so don’t wait too long to serve. You can also add a dollop of whipped cream or Greek yogurt on the side.

Nutrition Information (Per 100g)

  • Calories: 220.62 kcal
  • Fat: 11.98 g
    • Saturated Fat: 6.24 g
  • Carbohydrates: 18.39 g
    • Sugars: 4.6 g
  • Protein: 7.06 g
  • Fiber: 0.82 g

Advice

The given quantities yield 12 medium-sized pancakes. If using a muffin tin with larger cavities, the batter will make approximately six pancakes.