Mini German Pancakes with Berry Sauce
- 1/4 cup butter, melted
- 1 cup milk
- 1 cup flour
- 6 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- BERRY SAUCE
- 3 cups frozen mixed berries
- 1/4 cup sugar, or to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Preheat oven to 400 degrees.
Melt butter and set aside.
In a blender, combine milk, flour, eggs, vanilla, and salt. Blend until smooth.
Add melted butter and blend again until smooth.
Spray the cups of a cupcake pan with non-stick cooking spray. Divide batter evenly between the 12 cups.
Bake 15-20 minutes or until tops edges of pancakes are golden.
While pancakes are baking, make berry sauce.
Combine berries and sugar in a medium saucepan. Cook over medium heat while stirring frequently.
Cook until berries are really juicy and the juice comes to a simmer.
In a small bowl, whisk together cornstarch and water. Pour into simmering berry sauce.
Stir and cook until sauce is thickened. Remove from heat.
Serve berry sauce over warm pancakes and top with whipped cream if desired.
Mini German Pancakes will poof up as they bake. Once you pull them out of the oven, they will deflate as they cool. Also, you can adjust the amount of sugar in the berry sauce to your liking. Taste it as you make it. If it's too tart, add more sugar by the tablespoon until you get the sweetness you like. If berry sauce gets too thick after you've added the cornstarch slurry, you can add a little water if needed to get the consistency that you want.