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Tuesday, August 20, 2013

Tiny German pancakes (with strawberry filling)

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
For the filling:
  • 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! ;)


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