These mini clafoutis are easier than pancakes and taste luxurious

  • Let the oven do the work on these Blueberry-Ginger Mini Clafoutis.

    Let the oven do the work on these Blueberry-Ginger Mini Clafoutis. Tom McCorkle for The Washington Post

By Ellie Krieger
The Washington Post
Updated 6/18/2019 9:16 AM

These three-bite, custardy, dessert pancakes are as gorgeous as they are scrumptious -- brimming with nearly bursting blueberries and studded with zingy bits of crystallized ginger. All that, and they require less skill to make than a stack of regular pancakes; just pour the batter into a muffin pan, top with the berries and ginger, and the oven does the rest.

The simple, eggy batter is on the light and healthful side -- made with whole-grain flour, just enough honey for a gentle sweetness, a relatively small amount of butter and low-fat milk. But it is rich enough for the final product to definitely read as dessert. In the oven, the batter puffs and becomes golden, and although the pancakes deflate somewhat as they cool, they retain their gloriously regal sensibility.


Best eaten while warm, these are ideal to make for company who will gobble them up on the spot. But the "pancakes," called clafoutis, also can be refrigerated for up to two days and rewarmed in the microwave for 20 to 30 seconds each for a longer-lasting treat.

Blueberry-Ginger Mini Clafoutis

The clafoutis can be refrigerated for up to two days and warmed in the microwave for 20 to 30 seconds each.

3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan

3 large eggs

1 cup low-fat milk (1%)

1/3 cup mild, light-colored honey

1 teaspoon finely grated lemon zest

¼ teaspoon salt

¾ cup whole-wheat pastry flour

1 cup fresh or frozen blueberries, stemmed as needed

2 teaspoons finely chopped crystallized ginger

1 tablespoon powdered sugar (optional)

Preheat the oven to 325 degrees. Brush the wells of a standard-size, 12-count muffin pan with butter.

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Whisk together the eggs, milk, honey, lemon zest, salt and 3 tablespoons of the melted butter in a mixing bowl. Gradually whisk in the flour to form a batter, which will have small lumps; this is OK. Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one. Bake in the middle rack until puffed and golden and the centers are set, 20 to 25 minutes.

Transfer the pan to a wire rack to cool for about 20 minutes. The clafoutis will sink as they cool. Then, run a table knife or offset spatula around their edges to release them from the pan.

Serve while still slightly warm, with a dusting of the powdered sugar on top, if using.

Serves 12

Nutrition | Per serving: 120 calories, 3 g protein, 17 g carbohydrates, 5 g fat, 3 g saturated fat, 65 mg cholesterol, 50 mg sodium, 1 g dietary fiber, 10 g sugar

From nutritionist and cookbook author Ellie Krieger

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