Tuesday 26 January 2016

Mini German Pancakes with Strawberries, Blackberries and Pomegranate

Pillowy golden pancakes topped with fresh strawberries,  blackberries, pomegranate, whip cream and maple syrup! These pancakes are baked rather then fried on the stove top. I am not sure where this recipe came from but my mom has been making them for years as a treat on Christmas morning.

My mom makes this german pancake in a large tray then cuts it into slices but due to the fact that my oven cannot seem to get to the correct temperature to cook cakes I decided to make them in a muffin pan instead.

German pancakes are very similar to Yorkshire puddings but a breakfast version with no meat drippings (fat). These are very easy to prepare much simpler then regular pancakes because you don't have to cook them individually. The German pancake will puff up a lot in the oven while cooking and slightly deflate when they are taken out of the oven so don't worry if this happens.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes (per muffin tray)
Cooking Temperature: 450°F 220°C
Serves: 4

3 whole eggs
3 egg whites
1 cup all purpose flour
1 cup milk
3 Tablespoons butter melted
1/4 teaspoon salt

2 cups mixed fruit, I used blackberries, strawberries and pomegranate.
  1. Grease a muffin tin with butter. 
  2. Mix eggs and egg whites in medium bowl.  
  3. Stir in flour.  
  4. Add milk, melted butter and salt; mix well.  
  5. Pour into muffin tins so that the muffin holes are half full of batter. 
  6. Bake in preheated hot oven for 15 to 20 minutes (until puffed and lightly browned).
  7. Top with fruit.  
  8. Sift confectioner’s sugar over top or serve with fruit and maple syrup.
  9. Enjoy!

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