Description
Mini German Pancakes are light, fluffy, and slightly sweet baked treats that puff up beautifully in the oven. Perfect for breakfast or brunch, these individual-sized pancakes are baked in a muffin tin and dusted with powdered sugar for an elegant touch.
Ingredients
Scale
For the Pancakes
- 4 large eggs
- 120 ml milk
- 80 g all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For Garnish
- 2 tbsp powdered sugar
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 220°C (425°F). Place a 12-cup muffin tin in the oven with a small amount of butter in each cup so it melts and coats the bottom and sides.
- Mix batter: In a bowl, whisk together the eggs, milk, all-purpose flour, granulated sugar, salt, and vanilla extract until smooth and well combined. The batter should be slightly thin but consistent.
- Fill muffin tin: Carefully remove the hot muffin tin from the oven. Pour the batter into each cup, filling them about three-quarters full to allow room for the pancakes to puff up during baking.
- Bake the pancakes: Return the muffin tin to the oven and bake for 12 to 15 minutes until the pancakes have puffed up nicely and turn golden brown around the edges.
- Serve: Remove the mini German pancakes from the oven. Dust them generously with powdered sugar and serve immediately to enjoy their puffed, airy texture at its best.
Notes
- Serve mini German pancakes immediately as they deflate quickly after baking.
- You can add a squeeze of lemon juice or fresh berries as a topping for extra flavor.
- Ensure the muffin tin is very hot before adding batter for maximum puffiness.
- Use full-fat milk for richer flavor and better texture.
- Adjust sugar to taste if you prefer a less sweet pancake.
