Delicious Mini German Pancakes for a Cozy Breakfast Treat
These Mini German Pancakes are a quick, fluffy breakfast treat perfect for any occasion.
Equipment
- 12-Cup Muffin Tin
- mixing bowl
- whisk
Ingredients
For the Batter
- 4 large eggs the foundation for these light and airy pancakes
- 120 ml milk adds richness and moisture to the batter
- 80 g all-purpose flour provides structure for a perfect puff
- 1 tablespoon granulated sugar a hint of sweetness to enhance flavor
- ¼ teaspoon salt balances the sweetness and enhances overall taste
- 1 teaspoon vanilla extract infuses delightful warmth and aroma
For the Muffin Tin
- 2 tablespoon unsalted butter ensures easy release and adds a buttery richness
For Serving
- 2 tablespoon powdered sugar a sprinkle for that classic touch of sweetness
Instructions
Step-by-Step Instructions
- Preheat your oven to 220°C (425°F) and prepare a 12-cup muffin tin by adding a small pat of unsalted butter to each cup.
- In a mixing bowl, whisk together 4 large eggs, 120 ml of milk, 80 g of all-purpose flour, 1 tablespoon of granulated sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract until smooth.
- Carefully remove the hot muffin tin from the oven and pour the batter into each cup, filling them about ¾ full.
- Bake for 12-15 minutes, watching as they puff up beautifully and turn golden brown.
- Dust the warm pancakes with 2 tablespoons of powdered sugar before serving immediately.
Notes
Best enjoyed fresh out of the oven; can be stored in an airtight container for up to 1 day at room temperature or 3 days in the fridge.
Nutrition
Serving: 1pancakeCalories: 81kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 90mgPotassium: 60mgSugar: 1gVitamin A: 300IUCalcium: 70mgIron: 1mg
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