Carolyn found the recipe for these mini German pancakes on Instagram, although these should really be called “muffins,” despite having a pancake-like texture. This meant that there was a good chance that the recipe would be bogus, like so many Instagram recipes are, but they turned out quite nicely. Pretty. And pretty tasty when each is served with a dollop of “cherries jubilee” (or marmalade or preserves of any kind). These are wonderful for those times you just want a sugar-packed breakfast instead of yogurt and fruit. 😉 Crisp edges. Soft centers. No leftovers. John (3-2-26)
Special equipment: Muffin pan (ours make 1/2 cup muffins), hand mixer or blender
Yield: 8 mini pancakes (serves two for breakfast)
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
4 tablespoons unsalted butter
Preheat oven to 425°F. Place a muffin tin in the oven while it heats.
Using a hand mixer or a blender, blend eggs, milk, flour, sugar, vanilla, and salt until smooth and thin.
Carefully remove hot muffin tin and add about ½ teaspoon butter to each cup.
Return pan to oven for 1–2 minutes until butter is melted and bubbling.
Quickly pour batter into each cup, filling about halfway.
Bake 12–15 minutes until puffed, golden, and with dark edges.
Remove from oven and serve immediately on hot plates as they gently deflate.
Top with powdered sugar, warm syrup, fresh berries, a squeeze of lemon, or Cherries Jubilee.
