Mini German Pancakes
Author: Tonya Ferguson
Recipe type: Breakfast
Serves: 24
- 1 cup Milk
- 6 whole Eggs
- 1 cup Flour
- ½ teaspoons Salt
- 1 teaspoon Vanilla
- 1 teaspoon Orange Zest
- ¼ cups Butter, Melted
- 21 ounces, weight Raspberry Pie Filling
- ¼ cups Sugar
- 24 whole Raspberries
- Powdered Sugar, For Dusting
- Whisk together milk, eggs, flour, salt, vanilla and orange zest.
- Melt butter and add a little at a time to above mixture.
- Grease 24 muffin tins, and using a ¼th cup, divide batter between them.
- Bake 15 minutes at 350*, or until puffy and golden on top. These will fall as they cool.
- Remove to cooling rack.
- Stir ¼ cup sugar into raspberry pie filling and heap a Tablespoon in each hollow.
- Top filling with a single raspberry and heavily powder sugar each cup.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/mini-german-pancakes/
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