I love the puffed up edges of German pancakes, so imagine my happiness when I saw this recipe making the rounds on Pinterest. More edges, less middles. Plus, anything mini makes me happy. So, this recipe is happiness squared. That’s a lot of happiness. But wait, there’s more. Have you ever buttered your German pancake, then squeezed fresh lemon juice and sprinkled powdered sugar on top? It’s like lemon frosting. Dessert disguised as breakfast! Um, can you say “happiness to the third power”?!?!
6 eggs
1 c milk
1 c flour
¼ t salt
Toppings: butter, syrup, fresh lemon juice and powdered sugar
Beat eggs and milk. Add flour and salt and stir just until combined. Pour batter into generously buttered muffin cups, filling 2/3 full. Bake at 425°F for 18-23 minutes. Cool for a few minutes and remove from pan. Serve with your choice of toppings. Makes 1 dozen.
