Mini German Pancakes
A fun twist to traditional German Pancakes! An easy and delicious breakfast everyone will love!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 people
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- dash of salt
- 1/2 teaspoon vanilla extract
- 4 Tablespoons butter
- 1/2 cup whipping cream + 1 tsp sugar , whipped to stiff peaks
- 1 cup fresh strawberries , diced
- 1 cup halved blackberries or whole blueberries
Preheat oven to 375 degrees F.
Mini German Pancakes are made in a regular size muffin tin. Begin by adding a thin slice of butter to the center of each muffin tin.
Place the cupcake pan in the oven, just for a few seconds, to melt the butter.
In a blender add eggs, milk, flour, salt and vanilla. Blend until smooth.
Pour batter into muffin tin, filling each spot about 2/3 full.
Bake for 10-12 minutes or until puffy and edges are golden brown. Remove from oven and allow to cool for a few minutes.
Fill each mini pancake with a spoonful of whipped cream. Top with strawberries and blueberries. Sprinkle with powdered sugar. Enjoy!
Calories: 455kcal | Carbohydrates: 43g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 171mg | Potassium: 183mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1090IU | Vitamin C: 7.6mg | Calcium: 101mg | Iron: 1.8mg