If you love pancakes, but hate standing there taking the time to pour and flip them one at a time, then the recipe I’m sharing today for German Pancakes is going to make your heart happy! These are made in muffin tins and baked in the oven. They puff up and turn into the perfect little “bowl” for a Blueberry sauce to get spooned into! It couldn’t be easier or more delicious!
Mini German Pancakes
1 cup milk
6 eggs
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 through 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. 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 topping.
I made a blueberry sauce that was so simple – 1/3 C sugar and 1 Tbl cornstarch in a sauce pan. Add 1 cup water and mix with whisk. Add 1 Cup blueberries and cook until thickened.
These would make a great breakfast for Easter morning! Add some bacon or Canadian bacon and a cup of coffee and juice, and you’d have a delicious menu to prepare you and your family to worship at Easter services!
Refresh your breakfast with this easy/delicious pancake!
RefreshHer 