Please tell me you sang that title as you read it? I was first introduced to German pancakes at my last baby shower, so making the mini version, aka “Dutch Babies” just seemed fitting. This delectable pancake is almost like a thicker version of my favorite pancake the French crepe.
- 6 eggs
- 1/4 cup butter, melted
- dash of salt
- 1 teaspoon vanilla
- 1 teaspoon orange or lemon zest
- 1 cup fat free milk (or Almond milk)
- 1 cup flour (I used white whole wheat flour but all-purpose flour is fine)
Preheat the oven to 400 degrees. Coat 24 cups in a standard muffin tin with butter. Combine all ingredients in a blender. Blend until completely smooth and combined. Pour the batter evenly into the prepared muffin tin cups. Cups should be a little less than half full.
Bake in the oven for 13-15 minutes until puffy and golden. They will puff up in the oven in a manner similar to popovers and then settle into little “cups” after removed from the oven. These are traditionally served with melted butter, a squeeze of lemon juice and a dusting of powdered sugar. But feel free to fill with your favorite toppings and serve. I added a dusting of powdered sugar and my Blackberry Peach Preserves, and the kiddos loved it!