Tired of the same old breakfast fare? This super simple dish is as tasty as it is attractive. As I was perusing Pintest’s Food & Drink board, I came across a pin for what was entitled German pancakes. Honestly, I’d never heard of them before. The ingredients are few and always on hand.
Being the beginning of summer, I have a refrigerator full of raspberries, strawberries, and blueberries. With just the addition of a few other staples in my pantry, I created this delicious, tastebud tingling plate of yumminess. Of course, you could use bananas or any other topping you might find on pancakes. I’m thinking a little crumbled sausage and cheese may be good, too. The possibilities are endless.
I used a larger muffin tin; however, you can certainly use standard sized. You may need to lessen the baking time.
1 Cup Milk
1 Cup Flour
1/4 Cup Melted Butter, plus 2 Tbsp divided
Dash Kosher Salt
1 Tsp Pure Vanilla
Whipped Cream or Cool Whip Topping
Mixture of Cinnamon and Sugar
Preheat oven to 400 degrees. Generously butter or spray muffin pan. You don’t want these little buggers to stick. And they will stick.
Blend the first 6 ingredients (Milk thru Vanilla). Let melted butter cool a little so that you don’t end up with scrambled eggs. Best to use a blender. I used an immersion blender and it was easy peasy! Just be sure any flour clumps get well blended. The batter will not be like a typical pancake batter. It will be more liquid. Kind of like a buttermilk consistency.
Distribute evenly in the muffin tin, filling each well slightly less than half full. Bake for 20-25 minutes, or until puffy and golden on top.
Drizzle individual plates with syrup, place a pancake on top of syrup. Brush with remaining melted butter and dust with cinnamon and sugar mixture. Top with berries (or whatever topping you are using) and a dollop of whipped cream or Cool Whip.
Ooh, I just thought of something. Maybe dust with powdered sugar before adding Cool Whip. Yuuuuuummmmmmmm!