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| Mini German Pancake with Homemade Applesauce and Vanilla Ice Cream |
I love German Pancakes and making them in ramekins adds a lot of charm to them. If you are not familiar with German pancakes then this is the best way I can describe it: a cross between an omelette and a soufle that did not work well. Sounds a little weird I know, so give it a try, and maybe you will like German pancakes the way I do.
Dutch baby pancakes are basically the same as German pancakes. Finnish pancakes are very similar but the Finns make their pancake in a rectangular baking pan while the Germans and Dutch use a round cast iron pan.
German pancakes are completely different than North American pancakes so just because it's called pancake don't expect similar taste or consistency.
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| Mini German Pancake with Strawberries and Vanilla Ice Cream |
Topping possibilities are immense: sifted confectioner's sugar, applesauce, butter, ground cinnamon, jam, maple syrup, honey, fresh berries and syrup, whipped cream with strawberries, ice cream and whatever else you can thing. If you have guests it is fun to set up a table with lots of different toppings to choose from.
I advise Brazilians or anyone with a sweet tooth to add 1/3 cup sugar to the batter.
Serve 4 - small portions
What You Need:
3 large eggs
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
4 teaspoons butter
Optional:
1 tablespoon to 1/3 cup sugar
1/8 teaspoon cinnamon
1/2 tablespoon orange or lemon zest
Container options for mini pancakes:
4 crème brûlée ramekins
OR 6 regular ramekins
OR a regular muffin pan - you will use 6 - 8 holes
What You Do:
Preheat oven to 400 degrees F.
Divide the butter among the 4 ramekins or among the containers of your choice. Reserve.
In a blender put milk, eggs, salt, and flour.
I usually sift the flour over the blender to make sure there will be no lumps in the batter.
Add sugar, cinnamon, and orange rind if using them.
Blend until all ingredients are well mixed.
Put the ramekins in the oven to melt the butter.
Once the butter has melted remove them from the oven and immediately divide the batter among them.
Bake for 15 minutes or until puffy and golden. The edges will rise but not the middle, which makes it perfect to add your favorite topping.
Serve immediately.
GET INSPIRED!
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| Confectioner's sugar and Blueberries |
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| Blueberries and Honey |
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| Homemade Applesauce |
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| Homemade Kiwi Marmalade |
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| Confectioner's sugar, Applesauce, Vanilla Ice Cream |
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| Confectioner's sugar, Vanilla Ice Cream, Blueberries |
Bon Appétit!
