Mini German Pancakes
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Mini German Pancakes
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These are mini pancake cups are such a fun spin on the classic German pancake! They're a breeze to make, the blender does most of the work! And the topping options are endless. A new weekend treat to add to the menu!
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Ingredients
- 1 1/4 cups (295ml) milk
- 6 large eggs
- 1 1/4 cups (117g) all-purpose flour, plus more for pans
- Scant 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 4 1/2 Tbsp (70g) unsalted butter, melted, divided
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Instructions
- Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
- In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
- Fill prepared muffin cups about half way with batter (about 3 Tbsp each). Bake in preheated oven 14 - 17 minutes until puffed and golden (they might look like rounded muffins but they should deflate once you take them out of the oven).
- Run a knife around edges to loosen (if you have an older pan they will likely stick a little but you can loosen by running the knife around each). Serve warm with desired toppings.
Notes
- For delicious toppings try: s
- For the blueberry sauce: In a small saucepan whisk together 3 Tbsp sugar with 1 tsp cornstarch. Add in 3 Tbsp water, 1 tsp lemon juice and 1 cup frozen wild blueberries, bring to a boil, stirring frequently then let simmer a few minutes until blueberries begin to break down and sauce is thickened.
- For the buttermilk syrup: in a medium saucepan combine 1/4 cup unsalted diced butter, 1/4 cup buttermilk, 1/2 cup granulated sugar and 1/8 tsp salt. Heat over medium heat, stirring occasionally, until it reaches simmer then stir in 1/4 tsp baking soda and stir until very frothy. Remove from heat and stir in 1/2 tsp vanilla extract.
- Recipe source: inspired by Real Mom Kitchen
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