Mini German Pancakes

This year, with Christmas Eve on a Saturday, it seemed like the perfect time to find a new breakfast recipe to try (Eggs Benedict has dibs on Christmas morning). Inspired by the photo below, we went with Mini German Pancakes. 

Turns out they are the world's easiest and most delicious breakfast food.

1 cup milk

6 eggs

1 cup flour

1/2 tsp. salt

1 tsp. vanilla

1 tsp. orange zest (optional)

1/4 cup butter, melted

1. Preheat oven to 400 degrees. Blend first six ingredients (milk thru orange zest). 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.

2. Grease muffin tins well and distribute batter evenly between twenty-four tins 

3. Bake for fifteen minutes, or until puffy and golden on top.

4. Served with your favorite toppings. 

Ours looked nothing like the photo. They were really, really light and puffy. This didn't however, affect their deliciousness one little bit. I think I filled the muffin tins too full: 3/4 when 1/4 would have been better so that the edges could creep up and form cups. 

Although they're called pancakes, the six eggs makes them more of an omlette-pancake hybrid. We enjoyed them on the sweeter side (with triple berry sauce) but you could definitely go with salt and ketchup if you prefer savory. 

Triple Berry Sauce 

3 cups  (750 mL)  frozen  blueberries, strawberries, blackberries, raspberries or a combination 

1/3 cup  (75 mL)  granulated sugar (I used a bit less)

3 tbsp  (45 mL)  orange juice or water (I used a bit more orange juice)

Combine berries, sugar and orange juice in a saucepan over medium heat. Cook, stirring often, until the fruit begins to release its juices and break up. Continue to cook for five to ten minutes or until mixture is syrupy. 

Add to pancakes and eat, eat, eat!