Petite Dutch Baby Pancakes

Ingredients

• 3 large eggs
• 2 tbsp sugar, plus extra for pan
• ½ cup bread flour
• ¼ tsp salt
• ½ cup milk
• 2 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X

• ½ cup Amoretti® Blueberry Syrup
• ½ cup blueberries, fresh or frozen, thawed and drained
• ¼ tsp Amoretti® Lemon Zest Oil Extract O.S.

• powdered sugar, optional
• mint sprigs, optional

Directions

1. Preheat oven to 400°F.
2. Spray the cups of a muffin pan with cooking spray and dust the cups with granulated sugar. Set aside.
3. In a stand mixer fitted with the paddle attachment, combine the eggs and sugar. Beat until light and fluffy.
4. In a second bowl, combine the flour and salt.
5. Continue to beat the egg and sugar mixture while adding the milk and Madagascar Bourbon Vanilla.
6. Add the dry ingredients to the wet ingredients and continue to beat on medium speed until smooth.
7. Fill the cups of the prepared muffin tin about ⅓ full with batter.
8. Bake 13-16 minutes or until the edges of the petite Dutch babies are golden brown.
9. Cool the petite Dutch babies on a wire rack for 2 minutes.

10. While the Dutch babies bake, combine Blueberry Syrup, blueberries, and Lemon Zest Oil Extract in a small saucepan. Heat the mixture over medium heat until warmed through, stirring constantly, then set aside to cool.

11. Once the petite Dutch babies have cooled for two minutes, remove them from the muffin tin and place them on a serving platter.
12. Spoon a generous portion of the sauce into the center of each.
13. Dust with powdered sugar and garnish with a sprig or two of mint, if desired.