Mini German Pancakes
Ingredients
The pancake batter
-
1 1/4
cups
milk
-
6
large
eggs
-
1 1/4
cups
all-purpose flour
-
scant 1/2
tsp
salt
-
1 1/2
tsp
vanilla extract
-
4 1/2
Tbsp
unsalted butter, melted
For preparing the muffin cups
-
2 1/2
Tbsp
unsalted butter
-
as needed
none
flour
Instructions
- Preheat the oven to 400°F (200°C).
- Generously butter 20 muffin cups with 2 1/2 Tbsp of melted butter and dust with flour, shaking out the excess.
- In a blender, combine milk, eggs, flour, salt, vanilla, and the remaining 2 Tbsp melted butter. Blend until well combined.
- Fill each muffin cup about halfway with batter (approximately 3 Tbsp each).
- Bake in the preheated oven for 14 to 17 minutes until puffed and golden.
- Run a knife around the edges of each pancake to loosen them from the pan.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
18 mini pancakes
Calories
81
Total fat
4g
Total carbohydrates
5g
Total protein
3g
Sodium
29mg
Cholesterol
64mg
You might also like