Mini German Pancakes

Mini German Pancakes

Recipe from Chef in Training. Happy breakfast baking!

These pancakes are AWESOME. Mostly because they change so much and shape while baking, but they taste great too. They rise and puff in the oven, and I was amazed at how pretty they came out despite my skeptical thinking.

Mini German Pancakes

added a sweet blueberry mixture in the middle, but the pancakes would taste great plain with maple syrup. You can even squeeze some whipped cream on top and add sliced strawberries if you want something a little fancier. It’s a great base recipe for you to get creative with.

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You could even make a breakfast bar and let people make their own personalized mini German pancakes! Leave out some chocolate chips, agave, peanut butter, powdered sugar, fresh fruit, jam, butter, bacon, Nutella, chocolate syrup… the possibilities are endless.

See what I mean about them puffing up so perfectly from a thin batter? It’s amazing! Each pancake is unique in appearance, but all are equally delicious.

I can’t praise this recipe enough. Even the ingredient list is simple! You should already have everything in your kitchen pantry right now. Don’t believe me? Go check!

You don’t even need to use your mixer. Whisk the batter by hand since it’s so light and airy anyways. You won’t even break a sweat.

I also got a little impatient waiting for the sauce to thicken so I added more corn starch, but it wasn’t necessary. If I would have used less, the syrup would have been clearer (see how it’s just a little foggy?). Don’t make the same mistake I did! Be patient with your syrup thickening.

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter melted
1 cup water
1/2 cup sugar
3/4 tsp. lemon juice
1 tsp. vanilla
2 1/2 Tbsp. cornstarch
1 cup blueberries

Preheat oven to 400 degrees F.
Whisk together eggs, flour, milk, salt vanilla and butter until smooth.
Pour evenly into greased muffin tins about 1/2 way full.
Bake for 15-18 minutes until done and puffed up.
Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken. Stir in blueberries and simmer for about 10 minutes.
Fill each mini german pancake with blueberry sauce.


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