Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin with butter. Make sure to get into all the nooks and crannies, as this prevents sticking and helps create those beautiful golden edges.¼ cup unsalted butter
- In a medium mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures that the salt is evenly distributed throughout the batter.1 ½ cups all-purpose flour, ½ teaspoon salt
- In a separate, larger bowl, whisk the four large eggs until they are lightly beaten and slightly frothy.4 large eggs
- Gradually add the milk to the beaten eggs, whisking continuously. Then, slowly pour in the melted butter, whisking until everything is just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and can even contribute to a tender texture.½ cup milk, 4 large eggs, ¼ cup unsalted butter
- Add the dry ingredients (flour and salt mixture) to the wet ingredients. Whisk gently until a smooth batter forms. Again, avoid overmixing. The batter should be pourable but not too thin.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup milk, 4 large eggs, ¼ cup unsalted butter
- Carefully pour the batter into the prepared muffin cups, filling each one about two-thirds of the way full. You can use a ladle or a measuring cup for ease and consistency.
- Place the filled muffin tin in the preheated oven. Bake for 12 to 15 minutes, or until the mini German pancakes are puffed up, golden brown around the edges, and set in the center. They will look wonderfully dramatic as they rise.
- Once baked, remove the muffin tin from the oven. Let them cool in the tin for just a minute or two – they’re best served immediately while they’re still warm and puffy.
Notes
Allow the Mini German Pancakes to cool completely before storing. Once cooled, place them in an airtight container lined with parchment paper to prevent them from sticking together. Store in the refrigerator for up to 3-4 days.
For longer storage, you can freeze them. Place cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be kept frozen for up to 2 months.