Mini German Pancakes with Fruit Filling

OMG! These look like heaven on a plate! Must make now! Yeah, I am hopelessly addicted to such fluffy, eggy wonderfulness. See Dutch Baby recipe. But these are cute as well as delicious, and perfectly proportioned for a group of company at breakfast. YUMS.

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 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 well and distribute batter evenly between 18-24 cups . Bake for 15 minutes, or until puffy and golden on top.
Served with your favorite toppings.  Try a dusting of powdered sugar and this triple berry sauce. And of course, you could add a dollop of sweetened room temperature fresh goat cheese, just to gild the lily!

Thanks to Real Mom Kitchen!


2 thoughts on “Mini German Pancakes with Fruit Filling

  1. Hi! I tried this recipe, but it didn’t quite turn out like I wanted it to… The pancake was really poofy when it was baking but when I turned the oven off it just deflated. It also tasted like scrambled eggs and nothing like German pancakes. Help! 😦

    • I am going to bake up another batch of these today, just to see if I can get them to stay poofy for a bit longer. But they will naturally deflate, since they have only eggs for leavening, just like the Dutch baby. Also, the recipe doesn’t state to have your ingredients at room temperature and your pan preheated to the oven temperature, which I now recognize is key. You can see in the photo that the fruit topping is just causing the pancake to sag…that is supposed to happen. Did you put the vanilla in? That, and a little dose of sugar, should prevent the cake from tasting like scrambled eggs. I will post more thoughts after I have given it another go this afternoon:).

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