Mini German Pancakes

My mother-in-law shared a  breakfast recipe on facebook several weeks ago that sounded pretty good and easy to prepare so I thought I would give it a try.  It calls for basic ingredients that I always have on hand so it's a good recipe if you want to cook a nice breakfast on the fly!

Mini German Pancakes

Ingredients:



Clint laughed at me for trying to make the raspberry jam look pretty on the plate



1 c. milk

6 eggs

1 c. flour

1/2 t. salt

1 t. vanilla extract

1 t. orange zest (optional)

1/4 c. butter, melted

Directions:

Blend milk, eggs, flour, salt, vanilla, and orange zest in blender.  Add butter a little at a time to temper the eggs.  Blend until smooth (be sure to get rid of all flour lumps.)

Pour batter into a greased muffin tins (about 1/2 full.)

Bake at 400 degrees until fluffly and golden.

Serve with fresh fruit, jam, honey, etc.

In my test kitchen:

I think this recipe would taste a little better with even more orange zest!  I really couldn't taste the orange at all.  I topped my pancakes with peaches and then drizzled some warm raspberry jam over the top and finished it with a sprinkle of powdered sugar. 

You would think from my picture that all my pancakes turned out perfectly round like this:

But really, that was the only one that looked pretty.  The rest of the pancakes looked like this:

I am thinking I filled my muffin tins too full and that is why they didn't shape well. 

Nevertheless, Clint said this recipe was a success and that he would like me to make them again.  I'm thinking a savory pancake would be good too.  So next time I am going to omit the orange zest and cook as directed.  And then I will fill them with scrambled eggs mixed with sausage or ham and then top with shredded cheese.

~Happy Cooking!