Here's a quick recipe that multi-tasks! My mini german pancakes are perfect for breakfast, lunch or dinner. My mom is a home economist and when I was a kid she made a similar recipe in a 13x9x2-inch pan. I modified the recipe and reduced the amount of butter (and calories) and also bake my "eggies" in a cupcake pan. This is an easy recipe--only four ingredients, plus the toppings. It's one you can make with your kids.
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Mini German Pancakes
Recipe from Chris O's kitchen
Ingredients:
6 eggs1 cup milk (you can use skim or low fat milk if you want)1 cup flour1/4 tsp salt
Toppings:
Powdered sugar and lemon juice, or maple syrup
Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!
(Web recipe and image © Chris Olson at MomathonBlog.com.)
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