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Mini German Pancakes

by on June 1, 2014
 

Mini German Pancakes

Ingredients:

  • 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 Canned Raspberry Pie Filling
  • ¼ cups Sugar
  • 24 whole Raspberries
  • Powdered Sugar, For Dusting

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl whisk together milk, eggs, flour, salt, vanilla and orange zest. Add a little of the melted butter at a time to above mixture, until fully combined.
  3. Grease a 24-count mini muffin tin. Using a 1/4th cup measure, divide batter between them. Bake at 350 F for 15 minutes, or until puffy and golden on top. Remove pan from the oven to a cooling rack. These will fall as they cool.
  4. In a bowl stir the sugar into the raspberry pie filling and heap a tablespoon into each hollow. Top filling with a single raspberry and heavily sprinkle powdered sugar over each cup.

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