Mini German Pancakes
Yield: 17 – 18
1 cup milk
6 large eggs
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1/4 cup unsalted butter, melted
Strawberry sauce or maple syrup (strawberry sauce recipe follows)
Sweetened whipped cream (optional)
Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 – 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 – 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with strawberry sauce and sweetened whipped cream or maple syrup.
4 cups diced fresh strawberries (1 lb 5 oz)
1/3 cup granulated sugar, then more to taste
1 Tbsp cornstarch
1/2 cup cold water
In a medium saucepan whisk together sugar and cornstarch. Add cold water and strawberries and cook mixture over medium heat, stirring very frequently until sauce has thickened and strawberries begin to break down. Optionally, blend mixture in food processor or blender to finely chop strawberries. Serve warm over pancakes, store in an airtight container in refrigerator (if you are lucky enough to have any of this strawberry sauce left over from the german pancakes, save it and serve a generous spoonful over your morning oatmeal along with a dollop of the whipped cream, for an unforgettable strawberries and cream oatmeal).
German pancake recipe adapted from Real Mom Kitchen and Gimme Some Oven, strawberry sauce – Cooking Classy