German Pancake Cups

Tuesday, December 29, 2009
Spontaneous breakfasts!! These are my favorites. Sometimes you just wake up, (and after realizing there's nothing to eat in the house), and feel inspired to make yourself a great breakfast. Gingerbread pancakes? On a complete whim. Random streusel breakfast cups? I made it up as I went.

I love German pancakes! They're so soft and dense and I like all the egg in it. These were extremely cute to make and serve. Watching them rise and then fall is very exciting. These tasted fabulous. You can't screw these up too much and they are really delicious. Make a bunch and save them in the fridge. They are extremely versatile and I can't wait to try more fun variations with crazy toppings too!

Mini German Pancakes
from Real Mom Kitchen

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

Preheat oven to 400 degrees F. Blend all ingredients except butter in a blender. Be careful to see that any flour clumps get well-blended.

Blend in melted butter a little at a time in order to temper the eggs.

Grease muffin tins well and distribute batter evenly between tins. Fill each about 3/4 the way full. Bake for 15 minutes, or until puffy and golden on top.

Serve with your favorite toppings Some suggestions are:
-powdered sugar
-butter and syrup
-freshly squeezed lemon juice, butter, and powdered sugar (a traditional combo for German pancakes)
-whipped cream
-fresh fruit or jam
-or my favorite...

Grape Jelly Whipped Cream Topping

-grape jelly, or your favorite fruit spread
-whipping cream (I only had heavy cream so it stayed soupy, which was fine but if you want it nice and whipped, use whipping cream)
-slash of powdered sugar

Combine all in a bowl (to taste) and beat on high until whipped to your liking.


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