Mini German Pancakes (1 serving = 4 pancakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 287.2
- Total Fat: 15.9 g
- Cholesterol: 252.1 mg
- Sodium: 580.6 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 0.8 g
- Protein: 12.0 g
View full nutritional breakdown of Mini German Pancakes (1 serving = 4 pancakes) calories by ingredient
Introduction
Puffy, easy and fun breakfast. Serve with maple syrup or any fruit syrup or sauce. Puffy, easy and fun breakfast. Serve with maple syrup or any fruit syrup or sauce.Number of Servings: 5
Ingredients
-
6 large Egg, fresh, whole, raw
1 cup Flour - Gold medal all purpose flour
1 tsp Salt
3 tsp Granulated Sugar
1 tsp Vanilla Extract
4 serving Orange essential oil (1 drop)
.25 cup Butter, unsalted
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
Tips
Be sure to use regular size muffin tins. The large ones make the pancakes too dense. Don't overbake.
Directions
Preheat oven to 400.
In a blender, blend eggs, flour, salt, sugar and vanilla. Make sure the flour blends and doesn't leave lumps or stick to the sides. Leave cap off the blender for a minute or two to incorporate air. While incorporating air, melt butter; add milk to the butter to cool it down. With blender running on low, drizzle in butter/milk mixture. Add orange essential oil (preferred) or orange zest. A tablespoon of orange juice would be okay, but wouldn't have the aromatic orange scent. (It adds just a little to the overall flavor; it won't make it too orange-y.)
Grease regular-size muffin tins well (spray with Pam). I usually on spray the bottom. Fill muffin cups half or slightly less than half full (about 1/4 cup each). You should get 20-24 cups.
Bake at 400 degrees F for 10-15 minutes until puffy and golden. Serve immediately.
Serving Size: 4 pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user VEECEEGEE.
In a blender, blend eggs, flour, salt, sugar and vanilla. Make sure the flour blends and doesn't leave lumps or stick to the sides. Leave cap off the blender for a minute or two to incorporate air. While incorporating air, melt butter; add milk to the butter to cool it down. With blender running on low, drizzle in butter/milk mixture. Add orange essential oil (preferred) or orange zest. A tablespoon of orange juice would be okay, but wouldn't have the aromatic orange scent. (It adds just a little to the overall flavor; it won't make it too orange-y.)
Grease regular-size muffin tins well (spray with Pam). I usually on spray the bottom. Fill muffin cups half or slightly less than half full (about 1/4 cup each). You should get 20-24 cups.
Bake at 400 degrees F for 10-15 minutes until puffy and golden. Serve immediately.
Serving Size: 4 pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user VEECEEGEE.