Mini German Pancakes Recipes

Steps:

• Preheat oven to 400 degrees F. Blend first six ingredients (milk through orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
• Blend in butter a little at a time in order to temper the eggs.
• Grease muffin tins well and distribute batter evenly between 18-24 tins. Bake for 15 minutes, or until puffy and golden on top.
• Served with your favorite toppings.
• Strawberry Sauce:.
• In a large sauce pan, combine the strawberries, sugar, and extract. Bring to a simmer over medium heat. Simmer for 1 minute and remove from heat.
• Allow the mixture to cool for a few minutes so it is just warm. Place 1 1/2 cups of the mixture from the sauce pan in a blender. This is where you need to be careful. Don't put the lid on the top all the way. Leave it cracked or the steam from the strawberries could cause an explosion. If you have an immersion blender, feel free to use that and no chance of an explosion. Blend until smooth and stir back into the remaining strawberry mixture in the pan.
• Serve over the mini pancakes and enjoy!

Steps:

• Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
• Blend in butter a little at a time.
• Grease muffin tins well and fill slightly less than half-full.
• Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
• Add your favorite toppings and a sprinkling of powdered sugar.

Steps:

• Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
• Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.

Steps:

• Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

Steps:

• Preheat oven to 400°F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Blend in butter a little at a time in order to temper the eggs. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven's tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top. Served with your favorite toppings. Mine was a dusting of powdered sugar and triple berry sauce.