Mini German Pancakes

This is a re-post from my real bloggy blog, back in February 2008. It bears repeating!

Picture eaten by Blogger - sorry!

Out of the blue the other day, I suddenly remembered a recipe my mom used to make every so often on Sundays, after church. It was a big, fluffy, eggy pancake that got drowned in lemon juice with a sprinking of powdered sugar. As I've written before, I haven't missed all that much stuff from my years in the States. But lately more and more things keep popping up in mind, and then I can't let it go again until I get it out of my system.

So the other day, I called my mom for this recipe and I've already made it three times since! It's a German Pancake, and there are loads of recipes out there on the net for it. It's originally supposed to be just one big oven baked pancake, but I modified it so some brunch guests could have a couple of mini pancakes each, which was a hit.

This recipe is really easy. To use a poetic Danish term, it's like scratching your ...

Half a cup flour
Half a cup milk
2 eggs
pinch of salt
2 tbsp butter

Preheat your oven to 200 Celsius. Disperse the butter in the holes of a muffin tin, and preheat in oven until butter is melted. While that's happening, whisk the other ingredients together in a bowl until they are JUST incorporated. It's very important not to overwhisk the batter. Disperse on to the melted buttered muffin tin, and bake for roughly 10 minutes. My convection oven is extremely effective, so you may need more. Don't open the oven until it's done, or the pancakes will deflate before they're done.

Serve with lemon slices and powdered sugar, or whatever your heart desires.