I am a full on Breakfast/brunch person. Always up to trying new recipes so we can have a “fancy breakfast”
So like usual, I wake up and first thing I think about is, “what do I want to have for breakfast today”… Breakfast casserole? naah, pancakes? mmm maybe next week, Waffles? No, I don’t have a waffle maker.. then came this beauty.. “Mini German Cupcakes” and after looking at the ingredients and method, I got all excited and ready to get cooking. It was easy, quick and sounded scrumptious especially the part where the “Mixed berry sauce” came.. mmm yeah!! Trust me, you wanna try some of that as well.. You can always save the sauce for Pancakes, waffles, Oatmeal… A yummy taste that can be used anywhere and best part is that it’s homemade!!!
Anyway, Let’s get our hands dirty!
I used both a cupcake tray and a muffin tray so I could have these pancakes in both sizes.
- 1 cup milk
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- Mixed Berry sauce , Strawberry sauce or maple syrup (Mixed berry sauce recipe follows)
- Sweetened whipped cream (optional)
- Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
- In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 – 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
- Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 – 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with Mixed Berry sauce and sweetened whipped cream or maple syrup
Mixed Berry Sauce
- 4 cups Frozen or fresh mixed berries (Blueberry, Raspberry and Blackberry)
- 1/3 cup granulated sugar, then more to taste
- 1 Tbsp cornstarch
- 1/2 cup cold water
- In a medium saucepan whisk together sugar and cornstarch. Add cold water and berries and cook mixture over medium heat, stirring very frequently until sauce has thickened and berries begin to break down. Optionally, blend mixture in food processor or blender to finely chop berries. Serve warm over pancakes, store in an airtight container in refrigerator for future use such as for Oatmeal, pancakes or even waffles.
Have a great week. Would love to see your creations. If you do end up making these, do not forget to post a pic and tag me. I would LOVE to see it all 🙂 Instagram: Chroniclesofanewbride
Recipe Source: Jackyln