Dangerously good / Super Easy / Takes very little time
I only tweaked a few things in this one. I added 1 tsp vanilla and left out the salt. I didn't have any luck with them in my muffin pan, but after a few times of making it in my 13x9, I like that better. I figured out that you have to spray your pan with Pam and add about 6 small dollops of butter around the pan. I've cooked this a few times and this is the only way I've been able to keep them from sticking. This doubles really easy too. It's a favorite in my house and is best the first time around right out of the oven. We like outs with butter, lemon, powdered sugar, and fresh berries.
Mini German Pancakes
(from Chris O's kitchen)
Ingredients:
6 eggs
1 cup milk (you can use skim or low fat milk if you want)
1 cup flour
1/4 tsp salt
Toppings: Powdered sugar and lemon juice, or maple syrupDirections:
Preheat oven to 425. Spray cupcake pans with no-stick cooking
spray. Mix eggs, milk, flour and salt just enough to blend. (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. Enjoy
for breakfast, lunch or dinner!
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