German Pancakes are a recipe my grandmother shared with me when I was in middle school and I use it still. It is a yummy breakfast on the weekends and sometimes I'll even make one for dinner. The most interesting thing about the German Pancake is that they puff up in the pan as they bake and create a perfect "bowl" type shape for serving. I usually make my German pancakes in a round pan in the oven, but I found this recipe from Real Mom Kitchen
and thought it would be so fun to try and make tiny pancakes. This would be a great recipe to make for your family over Thanksgiving break. It is easy to make and fun to fill with different fillings. My favorite topping for German Pancakes are powdered sugar and real maple syrup, but you could also put lemon juice and powdered sugar, fruit filling, or anything else that sounds delicious.
Mini German Pancakes
1 cup milk
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
- Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings.