Mini German pancakes make the perfect brunch meal for a warm weekend. Enjoy them topped with your favorite ingredients like berries, jam, chocolate sauce, whipped cream and more out on the back patio. They’re perfect for Mother’s Day or any day.
Find the recipe here:
1 1/4 cups milk
6 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 1/2 Tablespoons unsalted butter, melted, divided
Fresh fruit (optional)
Sweetened whipped cream (optional)
Raspberry Jam (optional)
Preheat oven to 400 degrees. Butter muffin cups with 2 1/2 Tablespoons of the melted butter. Dust muffin cups with flour then shake out excess, set aside. In a blender combine milk, eggs, flour, salt, vanilla and remaining 2 tablespoons melted butter and blend until well combined, about 10 seconds. Fill muffin cups about half way with batter. Bake in preheated oven 14-17 minutes until puffed and golden (they might look like rounded muffins but they should deflate once you take them out of the oven). Run a knife around edges to loosen (if you have an older pan they will likely stick a little but you can loosen by running the knife around each). Serve with desired toppings.