Mini German Pancakes in Muffin Tins
You can make small German pancakes by using a muffin pan and slightly increasing the recipe for traditional Dutch Baby. These little versatile breakfast bites can be topped so many ways!
Servings: 6
Ingredients
- 3 Large eggs, room temperature
- 1/2 Cup Milk
- 1/2 Cup Flour
- 1/2 Tsp. Nutmeg or Cardamom
- 1/2 Tsp. Vanilla
- 2 Tbl. Butter
Instructions
- Preheat Oven to 400 degrees. Allow eggs and milk to sit out for a bit to lower the temperature. Eggs should be room temperature.
- In a blender, mix eggs, milk, flour, vanilla, nutmeg, and salt.
- Chop 2 Tablespoons of butter and divide evenly into each muffin section in the muffin pan.
- When oven is fully heated to 400 degrees, place muffin tin in oven to melt butter. Heat the pan well without burning the butter, so for about 3 minutes.
- Once the butter is melted, quickly remove the pan and quickly brush the sides of the muffin pan with the melted butter.
- Quickly pour the batter into the 12 muffin slots, filling each slot about one-third to halfway. Immediately return to the oven.
- Let the mini German pancakes bake at 400 degrees for 18 minutes, then reduce heat to 300 degrees and cook another 4 to 5 minutes. Keep an eye on the popovers, but do not open the oven often. The pancakes are ready when they are slightly browned around the edges and golden brown in the middle. Top with a fruit compote or a dusting of powdered sugar.