When I was in Wisconsin with my sister, brother in-law and baby niece, I wanted to make sure they were fed with tasty and hearty meals. I found this recipe on Pinterest and made it for them twice {and even more once I got home}.
Mini German Pancakes {recipe here}
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
- Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender {whisks work well too}. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well {like REALLY well} and distribute batter evenly between 24 tins...fill each about 1/2 full. Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings.
Triple Berry Topping {recipe here}
4 cups frozen berries
1 cup water
1/2 cup agave or honey {I think it's still delightful without this}
2 Tbsp. cornstarch {+/-}
1 cup water
1/2 cup agave or honey {I think it's still delightful without this}
2 Tbsp. cornstarch {+/-}
Put berries and agave in sauce pan and bring to boil. (If using honey had have to water at this point.) Reduce heat to simmer. Mix cornstarch with water and stir until lumps are gone. Pour cornstarch mixture into berry mixture while stirring slowly. Stir until thickens (about 1 to 2 minutes) and begins to bubble. Serve hot over breakfast.
{keep leftover berry sauce!! pour over yogurt, ice cream, toast, whatever!}
