Mini German Pancakes
120kcal
Ingredients
Batter ingredients
- 1 cup all-purpose flour Provides structure and a tender crumb.
- 1 cup milk Adds moisture and helps create a light, airy batter.
- 4 large eggs Give lift and stability so the pancakes puff up.
- 2 tablespoons sugar Adds slight sweetness and encourages browning.
- 1 teaspoon vanilla extract Enhances overall flavor with warm, aromatic notes.
- 1/4 teaspoon salt Balances sweetness and brings out other flavors.
- 4 tablespoons butter Gives richness, flavor, and helps the edges crisp.
Method
Preparation
- Preheat your oven to 400°F (200°C) and place the muffin tin in the oven to heat up so the butter sizzles on contact.
- In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth and slightly frothy, about 20–30 seconds.
- Carefully remove the hot muffin tin from the oven and place it on a heatproof surface. Add 1/2 tablespoon of butter to each cup, allowing it to melt and coat the bottom and sides.
- Quickly pour the batter into the muffin cups, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 15–20 minutes, or until the Mini German Pancakes are puffed up and golden brown on the edges.
Serving
- Remove the muffin tin from the oven and let the pancakes sit for a minute before using a small spatula to lift them out and transfer to a cooling rack or serving plate.
- Serve hot with your favorite toppings: powdered sugar, fresh berries, maple syrup, lemon curd, or whipped cream.
Notes
Preheat the muffin tin thoroughly for dramatic puff. Don’t overfill cups and work quickly with the batter. Customize toppings for balance of flavors.