These pancakes are awesome. Mostly because they change so much and shape while baking, but they taste great too. They rise and puff in the oven, and I was amazed at how pretty they came out despite my skeptical thinking. I added a sweet blueberry mixture in the middle, but the pancakes would taste great plain with maple syrup. You can even squeeze some whipped cream on top and add sliced strawberries if you want something a little fancier. It's a great base recipe for you to get creative with.
Ingredients
6 eggs
1 cup flour
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup butter melted
Blueberry syrup
1 cup water
1/2 cup sugar
3/4 teaspoon lemon juice
1 teaspoon vanilla
2 and 1/2 tablespoons cornstarch
1 cup blueberries
Directions
1. Preheat oven to 400 degrees F
2. Whisk together eggs, flour, milk, salt, vanilla and butter until smooth.
3. Pour evenly into greased muffin tins about 1/2 way full.
4. Bake for 15 to 18 minutes until done and puffed up.
To make the blueberry syrup
5. Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begin to thicken. Stir in blueberries and simmer for about 10 minutes.
6. Fill each mini german pancake with blueberry syrup.
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