We are going to let you in on a little secret. Dutch baby pancakes and compote seem super decadent, but are really easy to make. Toss the pancake ingredients in the blender. Once blended, place everything in the oven. You can make the compote while the pancakes bake. You will have breakfast on the table in around 30 minutes. White Lightning adds a nice little amount of heat and great flavor. And it's an award winner having placed 2nd in the specialty hot sauce category at the 2016 Chile Pepper Awards. Without further ado …
Servings: 12 mini pancakes
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
1 1/3 c flour
2 c milk
2 tbsp sugar
1 tsp vanilla
Set oven to 400F. Place a pat of butter (about 1 tsp) in each cup of the muffin pan. Place tin in oven. The goal is to melt (not burn!) the butter. While the oven is warming and the butter melting, place flour, eggs, milk, sugar, and vanilla in blender. Blend until combined. You will likely need to scrape down the sides. When the butter is melted, fill each cup of the muffin pan half full of batter by pouring the batter over a metal spoon. Place the pan in the oven and bake for 20 to 25 minutes. Make the compote while pancakes bake.
1/4 c sugar
1/4 c water
1 tsp lemon zest
1 c blueberries (we used fresh)
1 1/2 tbsp Burns and McCoy White Lightning
Place sugar, water, and lemon zest in a pan. Simmer for about 5 minutes, until sugar has fully dissolved. Add the blueberries. Simmer another 5 minutes until berries start to pop, and the syrup takes on a deep hue. Remove from heat and add White Lightning.
Dust the pancakes with powdered sugar, add compote, and enjoy!
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