Mini German Pancake cups

I might just turn into a breakfast junkie. On weekdays I usually feed the kids some scrambled eggs or cereal and I whip together a protein shake in the blender for myself, and drink it while I ride my bike to work. On weekends, I usually feed the kids some scrambled eggs or cereal and I whip together a protein shake in the blender for myself, and drink it while I do household chores or cheer on little league games. 


But then I made these the other day:

Wow. These little German Pancakes are really simple to make (throw all of the ingredients in the blender and pour into muffin tins). They aren't actually too horrible for you (okay... flour and sugar are hardly health foods, but there is really not too much sugar and there are lots of eggs). They bake quickly (by the time the blender is dismantled and loaded into the dishwasher and the lunches are packed, the breakfast is done). And they are really delicious! I gave them to the kids as an after-school snack the other day and they begged for more.


I served them with a choice of lemon curd, apple butter, or orange marmalade. They would go well with any kind of jam, or sauce, I think. I got the recipe from Laura at Real Mom Kitchen, who served them with a berry sauce. If you wanted to go healthier, I would top them with some fresh berries and a tiny little sprinkling of powdered sugar. Any way you do it, you won't be disappointed. These little guys are fabulous.

They bake up really tall (Laura made 18 out of her batter, she says the recipe she used made 24, and I only got 12. I think that maybe I made mine a little too tall?). But the middle stays a bit low, and as they cool they sink in the middle, which makes them perfect little cups for holding whatever topping you choose. 


Cute and yummy. What more could you ask for?

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 and melt the butter first, so it can cool while you work on the rest of the batter. Grease the muffin tins. Blend the milk, eggs, flour salt and vanilla in a blender thoroughly. (Make sure you aren't left with any little clumps of flour). Blend in the melted butter a little at a time. Fill the muffin tins about 3/4 full. (I did them more full, but I think I will make them a bit smaller next time). Bake for 15 minutes, or until puffy and golden on top. Serve them with your preferred topping and enjoy!