• Serves: 6
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min

Ingredients

  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tbsp granulated sugar
  • 2 tbsp butter
  • 2 tbsp icing sugar
  • ½ cup Welch's Concord Grape Jam, Strawberry Spread or Raspberry Spread
  • 2 cups assorted fresh berries, such as strawberries, raspberries, blueberries, and blackberries

Preparation

1. Preheat the oven to 400°F. Combine the eggs, flour, milk and granulated sugar in a blender; purée until smooth. Divide butter evenly between 12 muffin cups. Place the pan in the oven for 1 minute or until butter is bubbling.

2. Carefully, and without removing from oven, swirl melted butter to evenly coat each muffin cup and divide the batter evenly. Bake for 8 to 10 minutes or until pancakes are golden around the edges.

3. Transfer pancakes to a platter, dust with icing sugar and top with a dollop of jam. Garnish with berries. Serve immediately.

Nutrition per Serving

Serving Size: 2 mini pancakes with 1 tbsp jam and 1/3 cup berries
  • 213 calories
  • 5g fat
  • 3g saturated fat
  • 13mg cholesterol
  • 44mg sodium
  • 40g carbohydrates
  • 2.3g fiber
  • 22g sugar
  • 4g protein

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