German pancakes are tiny, adorable versions of regular pancakes; made in a muffin tin.
Also known as Dutch baby pancakes, pop-up muffins and Dutch puffs, these treats are made by combining eggs, flour, sugar and milk, and baking in an oven rather than cooking on a stove. Traditional toppings include sugar, vanilla, lemon, syrup and fruit.
A cafe in Seattle coined the term "Dutch babies" in the 1940's after the tweaked German recipe became a staple at their restaurant. Still popular at some American roadside diners, the dish is also easy to make at home.
Ingredients:
- 1 cup milk,
- 1 cup flour,
- 6 eggs,
- 1/4 cup melted butter,
- Dash salt,
- 1 tsp vanilla,
- 1 tsp orange zest (optional),
- Assorted condiments for serving.
Preheat oven to 200 degrees C. Blend first seven ingredients (milk thru orange zest) in a blender. Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top.
Served with your favourite toppings. (We suggest sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
