Cute Mini German Pancakes Recipe

WHAT ARE GERMAN PANCAKES MADE OF AND WHAT DO GERMAN PANCAKES TASTE LIKE?

German flapjacks are prepared hotcakes produced using eggs, milk, salt, flour and vanilla. German flapjacks are light with a rich egg flavor. You can serve them with maple syrup, cool whip, or new organic product. We like this Cinnamon Cream Sryup.

WHAT ARE GERMAN PANCAKES?

They are a puffy hotcake heated in a hot metal or cast iron dish. The hitter is poured over hot sizzling margarine, set quickly in the stove where they puff up and afterward fall as they cool. German flapjacks are like popovers and Yorkshire puddings. Yorkshire puddings anyway are readied utilizing meat squeezes and fats and are presented with a cooked meat with sauce. Poffertjes are likewise like german flapjacks is numerous ways yet are made with yeast. A couple different names german hotcakes are known by are dutch children, bismarks, a Dutch puff or enormous American popovers.

ARE GERMAN PANCAKES REALLY GERMAN?

They really are not german. So where do german hotcakes come? The American “German hotcakes” began in the United States. Initially called Dutch Babies, german hotcakes were created in Seattle, Washington, and the Dutch in the name originates from Dutch as in Pennsylvania Dutch, alluding to the German workers in the seventeenth and eighteenth century. The story goes that the name Dutch child was authored by one of Victor Manca’s little girls. Manca’s Cafe asserted that it possessed the trademark for Dutch children in 1942.

Cute Mini German Pancakes Recipe

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Recipe by mindeescookingobsession Course: BreakfastCuisine: InternationalDifficulty: Easy
Servings

18

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

I remember peeking through the oven door as German pancakes rose so beautifully in my Grandmother’s oven. Mini German Pancakes are light, airy egg pancakes.

Ingredients

  • 1 Cup Milk

  • 6 Eggs

  • 1/2 tsp Salt

  • 1 Cup Flour

  • 9 Tbs. Butter

Directions

  • Preheat the oven to 425 degrees.
  • In a blender, blend the milk, eggs, salt and flour until smooth.
  • Place 1/2 Tbs. butter in 18 muffin cups. Place in the preheated oven and melt the butter to sizzling. This doesn’t take long so keep and eye on it.
  • Once the butter is sizzling, remove from the oven and fill the muffin cups about 1/2 full with batter.
  • Return to the oven for 13-15 minutes. The edges should be browned and the pancakes puffy.
  • Serve immediately.

Notes

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