A German pancake (or Dutch baby) is a sweet popover (pancake batter cup-shaped sweet) that is filled with a wide range of delicious fillings. This time I made them in miniature version, easier than you can imagine, just by using a mini muffin tray.
First saw the idea here (and adapted it just a little bit).
The delicious fresh strawberry&jam filling made everything perfect afterwards.
It's the ideal thing to dig into for breakfast. :)
Last year: Strawberry, banana and flax seed muffins.
Two years ago: Baby making and no cooking :).
- 125 g flour
- 6 eggs
- 250 ml milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 55 g butter, plus more for greasing the tin
- 300 g fresh strawberries
- 50 ml water
- 4-5 tablespoons strawberry jam
- some powdered sugar to sprinkle on top (optional)
Preheat oven to 200-205 degrees C. Wash and finely chop up the strawberries.
Put them in a pot together with the water and the jam:
Mix well, bring to a simmer and cook for 2-3 minutes after the simmer (or until it's not too watery anymore but more like a sauce). Remove from the heat and keep warm.
For the pancakes, place the ingredients in a bowl:
Mix very well using a hand whip. Grease the mini muffin tin and pour batter 3/4 up in the holes:
Put the tin in the preheated oven and bake for 15 minutes. Resist the urge to check the pancakes mid-time. Take out of the oven and transfer to serving plates:
Fill with the strawberry sauce and dig in while warm! :)
Note: You may need to repeat filling and baking with the batter left for an extra round of pancakes. But don't worry, more pancakes is a good thing! ;)