Eggs were on sale last week (99 cents a dozen, folks. You just can't beat that!), so I made this batch of Mini-German Pancakes. I found it on Pinterest, and couldn't wait to make it!
When I was growing up, I always knew it was a special occasion when my Mom made German Pancakes (she'd use the 9x13 pan version). I think she made it a couple times for General Conference weekend, but it was mostly for occasions like Christmas. I thought it was the most fluffy, delicious, and decadent breakfast I could ever hope for, and I'd always wished I hadn't crammed my stomach full of Christmas candy so I could at least fit a few more bites of the heaven-sent German Pancakes.
This recipe was so simple, had very few ingredients, but turned out lovely. We still had some leftover bacon from some monster sandwiches we made the night before (panko-crusted chicken breast sliced thin, crispy bacon, avocado, lettuce, tomato, provolone, and mayo on multi-grain bread. YUM, people), so I cooked up the tasty bacon with these little mini-lovers. Sure, this doesn't go for the most balanced meal (including most of the food groups, I mean), but it was sure tasty, and I needed to fit as much food in my stomach as I could before the morning (can't eat before the "surgery").
Ryan and I almost ate the entire pan together. The mini-german-pancakes were so fluffy and delicious - I'll definitely be making these again. However, there needs to be some kind of solution to the pan-sticking problem. I see why the image above doesn't have the mini-pancakes out of the pan - THEY STICK like a mother. I even pre-buttered the heck outta my muffin tin. Still stuck like the dickens. So, if you make this recipe, and find a solution to the sticking problem, let me know! I'd be very interested to see how you jumped that barrier at the end.
(with my commentary)
1 cup milk (I used Ryan's whole milk)
1 cup flour
1/4 tsp salt
(I added a teeny bit of vanilla to the mixture, and sprinkled some cinnamon sugar on the filling in each cup)
(Ryan ate his with powdered sugar, I had mine with syrup)
Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar or maple syrup."
Pic and recipe source: MomathonBlog.com