Who doesn’t love any food more when it’s served in individual form? I know I do. It looks fancier and it makes for a great party food. Plus, with a food like these your kids will consider them to be cupcakes. My 5 year old and 3 year old were highly anticipating eating one of these “cupcakes,” as they called them. I guess we could call them pancake cupcakes :). Whenever cupcakes are in the title I’m always in.
I’m fairly new to german pancakes, I made them for the first time 2 years ago and I totally fell in love. They are simple and require minimal pantry staples yet they have such a unique texture and delicious flavor. In some ways these remind me a bit of french toast because of that milk and egg custard flavor yet they are somewhat like a traditional pancake because they end up being rather flat.
Save this recipe for your weekend breakfast. These tempting mini german pancakes are simply divine, especially when covered with this fresh strawberry sauce and a spoonful of sweet whipped cream.
- 1 cup milk
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- Strawberry sauce or maple syrup (strawberry sauce recipe follows)
- Sweetened whipped cream (optional)
- Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
- In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 - 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
- Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 - 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with strawberry sauce and sweetened whipped cream or maple syrup.
- Strawberry Sauce
- 4 cups diced fresh strawberries (1 lb 5 oz)
- 1/3 cup granulated sugar, then more to taste
- 1 Tbsp cornstarch
- 1/2 cup cold water
- In a medium saucepan whisk together sugar and cornstarch. Add cold water and strawberries and cook mixture over medium heat, stirring very frequently until sauce has thickened and strawberries begin to break down. Optionally, blend mixture in food processor or blender to finely chop strawberries. Serve warm over pancakes, store in an airtight container in refrigerator (if you are lucky enough to have any of this strawberry sauce left over from the german pancakes, save it and serve a generous spoonful over your morning oatmeal along with a dollop of the whipped cream, for an unforgettable strawberries and cream oatmeal).
- German pancake recipe adapted from Real Mom Kitchen and Gimme Some Oven, strawberry sauce - Cooking Classy