Mini German Pancakes Fluffy Bake (Printable View)
Fluffy oven-baked pancake cups, golden at the edges, ideal for sweet or fruity toppings.
# Ingredient List:
→ Dry Ingredients
01 -
1/2 cup all-purpose flour
02 -
1/4 teaspoon kosher salt
03 -
1/4 teaspoon ground cinnamon
04 -
2 tablespoons brown rice flour
05 -
1 tablespoon tapioca starch
→ Wet Ingredients
06 -
1/2 cup milk, room temperature
07 -
4 large eggs, room temperature
→ For the Pan
08 -
2 tablespoons butter, divided for muffin cups
# Preparation Steps:
01 -
Preheat oven to 400°F (200°C).
02 -
In a mixing bowl, whisk together all-purpose flour, brown rice flour, tapioca starch, kosher salt, and ground cinnamon until evenly combined.
03 -
Add the milk to the dry mixture and whisk until smooth. Add the eggs and continue mixing until the batter is silky and free of lumps.
04 -
Place a small portion of butter into each muffin cup. Place the tin in the oven for approximately 2 minutes, until the butter is melted and bubbling.
05 -
Quickly pour about 3 tablespoons of batter into each muffin cup.
06 -
Bake for 12 minutes, until the pancakes are puffed and golden around the edges.
07 -
Allow the pancakes to cool slightly as they deflate, then gently remove from the tin. Serve warm with toppings of your choice.
# Supplementary Details:
01 -
Use room-temperature milk and eggs to help the pancakes rise well.
02 -
Work quickly when pouring the batter into the hot butter for optimal puff and texture.
03 -
For gluten-free preparation, substitute all-purpose flour with additional brown rice flour and tapioca starch or a gluten-free flour blend.
04 -
Serve immediately for best texture and appearance.