mini german pancakes

Photo by Ashley Evanson


We made these for breakfast this weekend--delish.

Mini German Pancakes

from Real Mom Kitchen

1 cup milk

6 eggs

1 cup flour

1/2 tsp. salt

1 tsp. vanilla

1 tsp. citrus zest (optional--I used grapefruit)

1/4 cup butter, melted

• Preheat oven to 400 degrees F. Blend first six ingredients (milk thru 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 (about halfway full). Bake for about 12 minutes, or until puffy and golden on top.
• Serve with your favorite toppings.