Ingredients for Mini German Pancakes
- 1 1/2 cups milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Vanilla
- Orange Zest
- 2 tablespoons unsalted butter, melted
- 1 pound fresh strawberries (hulled and sliced)
- 2 tablespoons granulated sugar + 1/2 cup granulated sugar (for sauce)
- Vanilla Extract
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How to Make Mini German Pancakes
- Preheat oven to 400°F (200°C).
- In a blender, combine 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 large eggs, and 1 1/2 cups milk.
- Blend until smooth, ensuring there are no flour clumps. Slowly add 2 tablespoons melted unsalted butter while blending.
- Grease a 18-24 count muffin tin well.
- Evenly distribute batter among the muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until golden brown and puffy.
- Let cool slightly before serving.
- Serve warm with your favorite toppings (see suggestions below).
- **Strawberry Sauce:**
- In a medium saucepan, combine 1 pound fresh strawberries (hulled and sliced), 1/2 cup granulated sugar, and 1 teaspoon vanilla extract.
- Bring to a simmer over medium heat, stirring occasionally.
- Simmer for 1-2 minutes, until strawberries soften slightly.
- Remove from heat and let cool for a few minutes.
- Carefully transfer 1 1/2 cups of the strawberry mixture to a blender (leave lid slightly ajar to vent steam).
- Blend until smooth. Alternatively, use an immersion blender directly in the pan.
- Stir the blended sauce back into the remaining strawberry mixture in the saucepan.
- Serve warm over mini pancakes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
12g
Carbs
6g
