The Carriage House Inn B&B

Check Availability | 434-846-1388

Blog

Blueberry-Ginger Clafoutis

Posted on
Photo of a tray of Blueberry-Ginger Clafoutis

Blueberry-Ginger Clafoutis

A scrumptious, three-bite, custardy mini-pancake filled with fresh, bursting blueberries and zingy bits of crystallized ginger will have you delighted and amazed that there’s a “new” pancake on the block!  They are quick and easy to make and even good for you.  Made with whole wheat flour, a touch of honey for sweetness, a tiny portion of butter and low-fat milk you will feel indulged and healthy.  We purchase our fresh blueberries at the Community Market in downtown Lynchburg, VA.  Blueberries are now in season so they are especially fresh and juicy.

Ingredients:

  • 3 tablespoons butter, melted & slight cooled plus more for the pan
  • 3 large eggs
  • 1 cup low-fat milk (one percent)
  • 1/3 cup mild, light-colored honey
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 3/4 cup whole-wheat flour
  • 1 cup fresh blueberries
  • 2 teaspoons finely chopped crystallized ginger
  • 1 tablespoon confectioners’ sugar

Directions:

  1.  Preheat oven to 325 degrees.  Brush the wells of a standard-size, 12-count muffin an with butter.
  2. Whisk together the eggs, milk, honey, 3 tablespoons of the melted butter, the lemon zest and salt in a mixing bowl.
  3. Gradually whisk in the flour to form a batter, which will have small lumps.
  4. Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one.
  5. Bake, on the middle rack, until puffed and golden and the centers are set, about 20-25 minutes.
  6. Transfer to a wire rack to cool for about 20 minutes (the Clafoutis will sink, slightly, as they cool.)
  7. Run a knife around the edges to release them from the pan.
  8. Serve while warm with a dusting of confectioners’ sugar on top.

Easier to make than pancakes!  Can be refrigerated for up to 2 days and re-warmed in the microwave oven for 20-30 seconds each.  We serve these to our guests, at The Carriage House Inn Bed and Breakfast, with blueberry syrup, on the side.