Description
Mini German Pancakes are light and fluffy baked treats made with a simple batter of eggs, milk, flour, and a touch of vanilla. Baked in a muffin tin for perfect individual portions, they puff up golden and airy in the oven. Dust with powdered sugar for a sweet finish, ideal for a quick breakfast or elegant brunch.
Ingredients
Scale
Batter
- 4 large eggs
- 120 ml milk
- 80 g all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
For Baking
- 2 tbsp unsalted butter (for greasing muffin tin)
For Serving
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare 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 cups evenly.
- Make the Batter: In a large bowl, whisk together the eggs, milk, all-purpose flour, granulated sugar, salt, and vanilla extract until you achieve a smooth, lump-free batter.
- Fill Muffin Cups: Carefully remove the hot muffin tin from the oven. Pour the batter into each cup, filling about three-quarters full to allow room for puffing.
- Bake the Pancakes: Place the muffin tin back in the oven and bake for 12-15 minutes, or until the pancakes have puffed up and turned a lovely golden brown on top.
- Serve: Remove the mini German pancakes from the oven. Dust them generously with powdered sugar and serve immediately while still warm and fluffy.
Notes
- Ensure the muffin tin is hot and buttered before adding batter to help the pancakes puff properly.
- Serve immediately as they deflate quickly once out of the oven.
- Customize by adding lemon zest or fresh berries for added flavor.
- These pancakes can be reheated briefly in the oven, but are best fresh.
