If your house is like ours, there are never enough edges to go around when German pancakes are for breakfast! But several years ago, probably because I didn’t have a clean cake pan and didn’t want to do dishes, I stumbled upon a simple solution: use a cupcake pan!
We make the recipe just the same, divide the butter between the cupcake tins and fill them 1/2 full.
Now everyone gets edges! And they are fun to dip.
The recipe we use:
• 6T butter
• 6 eggs
• 1 cup flour
• 1 cup milk
• pinch of salt
• larger pinch of sugar (optional)
While preheating oven time 400 degrees Fahrenheit, place the butter in 24 individual cupcake tins (quarter tablespoon each) OR two 9” cake pans OR in a 9×13 pan. Put in the oven while you mix the rest of the ingredients.
Pull the melted butter out and fill the pans or cupcake tins 1/2 full and bake for 15-20 minutes or until peaks turn brown.
Tips:
-I let my butter get a little browned because I LOVE BROWNED BUTTER
-I like to put my ingredients in a blender, while that doesn’t make it “poof” any better, it makes the pancake as a whole more fluffy.
-Sometimes I don’t do a full 6 Tablespoons of butter in the 9×13 pan.
– If you want more peaks, pour the batter into different parts of the pan, the peaks will come up where you pour!
