Follow these easy steps to create your Old-Fashioned Country-Style Mini German Pancakes:
- Preheat the oven: Start by preheating your oven to 400°F (200°C). While the oven heats up, lightly grease a 12-cup muffin tin with butter. You can also use non-stick spray if preferred.
- Prepare the batter: In a large mixing bowl, whisk together the flour, milk, eggs, vanilla extract, and salt. For an extra touch of flavor, add a pinch of cinnamon or nutmeg if desired. Beat the mixture until smooth, making sure there are no lumps. If you’re using sugar, add it at this stage and whisk it in.
- Melt the butter: In a small saucepan, melt the butter over medium heat. Once melted, pour the butter into the batter, whisking to combine. This step helps create the crispy edges that make these pancakes so delightful.
- Fill the muffin tin: Pour the pancake batter evenly into the prepared muffin cups, filling each about 2/3 full. The batter should spread a little while baking, so don’t worry if it seems a bit high in the cups.
- Bake the mini pancakes: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pancakes have puffed up and are golden brown around the edges. The pancakes will continue to puff as they bake, so be sure not to open the oven door during the first 10 minutes to avoid deflation.
- Remove and serve: Once the mini German pancakes are golden and puffed up, remove the tin from the oven. Allow the pancakes to cool for a minute or two before carefully running a butter knife around the edges to release them from the cups. Dust with powdered sugar and top with fresh fruit like berries, sliced apples, or even a dollop of whipped cream.
- Serve with syrup: Drizzle with maple syrup or any syrup of your choice. For a richer flavor, try pairing with cinnamon syrup or honey butter.
Serving and Storage
The Old-Fashioned Country-Style Mini German Pancakes are best served warm, right out of the oven, when they’re at their puffiest and most airy. Each individual pancake can be topped with syrup, fresh fruit, or a sprinkling of powdered sugar for that perfect finishing touch.
Here’s how you can store any leftovers:
- Storage: If you have leftover mini German pancakes, store them in an airtight container at room temperature for up to 1-2 days. You can also refrigerate them if you want to keep them fresh for a little longer.
- Reheating: To reheat, place the pancakes in the oven at 350°F (175°C) for 5-10 minutes or until warmed through. You can also microwave them for 30 seconds to 1 minute, but they might lose a bit of their puffiness.
Tips
- Make them extra crispy: If you want a crispier edge, place the muffin tin in the oven while it’s preheating, so the butter gets hot before you add the batter. This will help the pancakes crisp up more when they bake.
- Use flavored extracts: While vanilla is the classic option, you can experiment with different extracts, like almond or hazelnut, to give the pancakes a unique flavor.
- Adjust the sweetness: You can adjust the sweetness by adding more or less sugar to the batter. If you’re planning to top the pancakes with syrup or fruit, you may want to cut back on the sugar to balance the flavors.
- Try different toppings: Besides fresh fruit, you can also top your mini pancakes with whipped cream, a drizzle of caramel sauce, or even a scoop of ice cream for a fun dessert version!
- Make a large batch: These mini pancakes are perfect for feeding a crowd. If you’re hosting a brunch or family gathering, simply double the recipe and bake two muffin tins at once.
Conclusion
The Old-Fashioned Country-Style Mini German Pancakes are a perfect combination of fluffy, rich pancake batter and crispy, golden edges. They offer a fun and delicious twist on the classic breakfast dish, with the added bonus of individual servings that make them perfect for brunches, family gatherings, or a sweet treat. Whether you’re serving them with fresh fruit and syrup or enjoying them as-is with a dusting of powdered sugar, these mini pancakes will surely become a favorite at your breakfast table.
So, the next time you’re in the mood for something a little different, try baking up a batch of these charming and irresistible mini German pancakes. They’ll bring both warmth and nostalgia to your table, making your breakfast or brunch feel extra special.
FAQ
1. Can I make these mini German pancakes ahead of time?
Yes! You can make the pancakes the night before and store them in the refrigerator. Reheat them in the oven or microwave when you’re ready to serve. While they may not puff up as much as when fresh, they’ll still be delicious.
2. Can I freeze these pancakes?
Absolutely! You can freeze the pancakes after they’ve cooled. Place them in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag. Reheat them in the oven at 350°F (175°C) for about 10 minutes when ready to enjoy.
3. Can I use non-dairy milk in the batter?
Yes! You can easily substitute the whole milk with almond milk, oat milk, or any other non-dairy milk. Just make sure to choose an unsweetened variety for the best flavor.