Description
These Mini German Pancakes are a delightful spin on traditional pancakes, featuring a light, airy texture achieved by baking the batter in a muffin tin. Perfectly puffed and golden on the edges, they are simply dusted with powdered sugar and served with fresh lemon wedges for a subtle tangy finish, making them an elegant and easy breakfast or brunch treat.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 3 large eggs
- 1/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
For Serving
- Powdered sugar, for dusting
- Fresh lemon wedges
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with non-stick spray or butter to prevent sticking.
- Blend the Batter: In a blender, combine the all-purpose flour, milk, eggs, sugar, vanilla extract, and salt. Blend the mixture until it is smooth and well combined, ensuring a consistent batter.
- Fill the Muffin Tin: Pour the blended batter evenly into the muffin tin cups, filling each about halfway to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The mini pancakes will puff up and become golden brown around the edges when done.
- Serve: Remove the mini German pancakes from the oven, dust them with powdered sugar, and serve immediately alongside fresh lemon wedges to add a bright, tangy flavor.
Notes
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
- Serve immediately for best texture; these pancakes tend to deflate if left to sit.
- Use fresh lemons to squeeze over the pancakes just before eating for a tasty contrast.
- Ensure the muffin tin is well greased to facilitate easy removal of the mini pancakes.
