Mini German Pancakes

I love German pancakes!  (I have also seen recipes for them called Dutch babies.)  They are not really pancakes though...  They are much more egg-y and dense.  I also love having breakfast for dinner, so this is what we had for dinner the other night.  I love that they are cooked in muffin tins in this recipe.  They cooked up really fast and were easy to serve.

The boys loved these!  They had theirs with pancake syrup and I had mine with lemon juice, powdered sugar and fresh raspberries. 

As I was reading the comments for this recipe (which I found on Pinterest here: http://momathonblog.typepad.com/momathon_blog/2008/07/recipe-mini-german-pancakes.html) somebody said these are Yorkshire puddings.  It makes me interested in looking up Yorkshire pudding recipes and trying those too.

I wanted these to be a little extra sweet, so I added some vanilla and sugar to the batter.

Here's the recipe:

Mini German Pancakes

Ingredients:

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

(I added 2 Tbs sugar and 1/4 teaspoon vanilla)

Toppings: Powdered sugar and lemon juice, or maple syrup

Directions:

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend (mix in the sugar and vanilla if you want). (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. 

These ones puffed up and folded over like I am used to seeing.

These ones didn't fold over.  They puffed up and deflated once they came out of the oven.  Still tasted great though.