Description
Mini German Pancakes are light and fluffy oven-baked treats, perfect for breakfast or brunch. Made with simple ingredients like eggs, milk, and flour, and baked in a buttered muffin tin, these popovers puff up golden and tender. They are delicious dusted with powdered sugar and topped with fresh fruit or maple syrup, offering a delightful combination of textures and flavors.
Ingredients
Scale
For the Batter
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For the Muffin Tin
- 2 tablespoons unsalted butter (for greasing)
For Serving
- Powdered sugar, for dusting
- Fresh fruit, such as strawberries, for topping
- Maple syrup (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Place 1/4 teaspoon of unsalted butter into each cup of a 12-cup muffin tin. Put the muffin tin in the oven to melt the butter and to preheat the tin, ensuring a non-stick surface and perfect crisp edges.
- Make the batter: In a blender, combine the 6 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon vanilla extract (optional). Blend the mixture until completely smooth. Allow the batter to rest for 10 minutes to ensure a tender texture.
- Fill the muffin cups: Carefully remove the hot muffin tin from the oven. Quickly pour the batter into each cup, filling them about halfway to allow room for puffing during baking.
- Bake the pancakes: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the pancakes are puffed up and golden brown on the edges.
- Cool slightly and serve: Remove the tin from the oven and let the mini pancakes cool briefly. They will deflate in the center, creating a perfect cavity for toppings.
- Add toppings and enjoy: Dust the mini German pancakes with powdered sugar and top with fresh fruit like strawberries or a drizzle of maple syrup for sweetness. Serve warm for the best taste.
Notes
- Resting the batter before baking helps yield a lighter texture.
- Be quick when pouring the batter into the hot muffin tin to get a good rise.
- These mini pancakes are best served immediately to preserve their crisp edges.
- You can experiment with different fresh fruits or toppings such as whipped cream or yogurt.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter.
