Golden, airy, and lightly crisp mini German pancakes with a soft custardy center and a hint of cinnamon. Perfect for sweet or savory toppings, and ready in minutes with no flipping required.
Mini German Pancakes Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/2 cup milk (room temperature)
- 4 large eggs (room temperature)
- 2 tbsp butter (divided into muffin cups)
- 2 tbsp brown rice flour
- 1 tbsp tapioca starch
Instructions
- Preheat oven to 400°F (200°C). In a mixing bowl, whisk together all-purpose flour, kosher salt, and cinnamon until well combined.
- Add milk and whisk until smooth. Crack in the eggs and whisk again until the batter is silky and lump-free.
- Place a small piece of butter into each muffin cup. Place the tin in the oven for about 2 minutes, until butter is melted and sizzling.
- Quickly pour about 3 tablespoons of batter into each muffin cup. Bake for 12 minutes, until puffed and golden at the edges.
- Let cool slightly (they will deflate) and gently remove from the tin. Serve warm with your favorite toppings.
Notes
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