Mini German Pancakes
These are mini pancake cups are such a fun spin on the classic German pancake! They're a breeze to make, the blender does most of the work! And the topping options are endless. A new weekend treat to add to the menu!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
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Continue Reading at Cookingclassy →Chef's Notes
For delicious toppings try: s
For the blueberry sauce: In a small saucepan whisk together 3 Tbsp sugar with 1 tsp cornstarch. Add in 3 Tbsp water, 1 tsp lemon juice and 1 cup frozen wild blueberries, bring to a boil, stirring frequently then let simmer a few minutes until blueberries begin to break down and sauce is thickened.
For the buttermilk syrup: in a medium saucepan combine 1/4 cup unsalted diced butter, 1/4 cup buttermilk, 1/2 cup granulated sugar and 1/8 tsp salt. Heat over medium heat, stirring occasionally, until it reaches simmer then stir in 1/4 tsp baking soda and stir until very frothy. Remove from heat and stir in 1/2 tsp vanilla extract.
Recipe source: inspired by Real Mom Kitchen
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