The first time I had German Pancakes I was in college and I thought they were awful. I snitched them after my roommate had left them out on the counter so I figured it was fair game, right? Little did I know, its not JUST the pancake that makes these so good. You’re supposed to dress them up with syrup, strawberries, whipped cream and all that jazz to make them really good. Thankfully the next time I had German Pancakes, I had them the right way and they immediately became a favorite. I recently saw them in a mini bite size form that I thought would be perfect for a bridal or baby shower brunch. These can be served with any kind of syrup, berry sauce, whipped cream or anything you’d like. I loved them served with strawberries and syrup and I also loved that there was NO sugar in the recipe and they were still plenty sweet. You can make these in normal muffin tins for mini muffin tins. I thought the mini ones turned out really cute!
- 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 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 very well or the German Pancakes will stick.
- Fill muffin tins about 1/2 way full.
- Bake for 15 minutes, or until puffy and golden on top. When you take the pancakes out, they will be bug and puffy, full of steam, but they will quickly fall and create a crater to fill with toppings.
- Serve with your favorite toppings.