Mini German Pancakes
Before I got married, I’d never heard of German pancakes. They’re one of my husband’s favorite dishes, and he would make them at least once a week when we were newlyweds, and I eventually grew tired of them.
We love to have “brinner” (breakfast for dinner) at our house, and I love coming up with creative presentations for old favorites. Since we have young children in our home, anything mini is an instant hit. While German Pancakes are traditionally made in a jelly roll pan, the batter can also be poured into (well greased) muffin tins to create individual portions.
- 1 cup milk
- 1 cup flour
- 6 eggs
- 1/4 cup melted butter
- dash salt
Preheat oven to 400* and grease your muffin tins.
Mix milk, flour, eggs, and salt in blender. Gradually add butter to temper the eggs.
Pour mixture into well greased muffin tins (about 1/4 C in each tin). Bake for 15 minutes until puffy and golden brown.
Allow to cool slightly (the puffiness will subside slightly and the pancakes will be more like mini cups), and remove from tins with a knife. Top with syrup, fresh fruit, or other favorite toppings.