Mini German Pancakes with Berry Sauce

Breakfast is hands-down my favorite meal of the day. Breakfast food is the tastiest food out there, but I rarely wake up early enough to make it. My work breakfasts are relegated to oatmeal (see recipes here, here, here, and here) or Make Ahead Freezer Breakfast Sandwiches. And on weekends I tend to go with a bowl of cereal.

Usually, if I get a plate of pancakes or french toast, it’s because Yuseff made breakfast, I made breakfast-for-dinner, or we went to a diner.

On the Fourth of July– which sadly fell on Wednesday and resulted in a random day off in the middle of the week instead of creating a long-weekend– I did my usual sleep-until-11-because-I-don’t-have-anywhere-to-be. But when I woke up, I decided to make these little cuties for a late breakfast:

I found the recipe from Real Mom Kitchen on Pinterest and cut it down by a third. I just didn’t think it would be appropriate for two people to eat 18 of these!

Mini German Pancakes– print this recipe

Step 1: In a blender, combine 1/3 cup flour, 1/3 cup milk, 2 eggs, a big pinch of salt, and a splash of vanilla.

Step 2: Melt 1 1/2 tbsp butter in a ramekin or small bowl. Slowly add it to the blender and blend between additions (don’t add it all at once or you might end up cooking the eggs with the heat from the butter. Yuck!)

this is after I already added most of it to the batter.

Step 3: Divide batter between 6 muffin tins and bake at 400° for 15 minutes.

They will be very puffy when they come out of the oven.

As they cool, the centers will collapse.

Step 4: Dust with powdered sugar and top with berry sauce

Berry Sauce

Step 1: In a saucepan bring 1 cup of sugar and 1 cup of water to a boil.

Step 2: Add 1 cup of berries (any kind, feel free to mix your favorites). Reduce heat and simmer for 5 minutes

Step 3: In a ramekin or small bowl, mix 1 tbsp cornstarch with 1 tbsp water. Add this mixture to the berry sauce. Raise heat and return to a boil. Let boil until sauce thickens, stirring occasionally.


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