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Two stacked fluffy German-style soufflé pancakes dusted with powdered sugar, topped with fresh raspberries and blackberries, with additional berries scattered on a white plate.

Tiny German Pancakes

A beautiful, kid-approved bite-sized twist on a classic Dutch Baby pancake, blended until frothy and baked inside a hot, buttered muffin tin until the rims puff high over the edges into golden-brown cups with soft, custard-like centers.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted well to build a light, high-climbing structural rim wall
  • 1 cup whole milk kept at room temperature to allow maximum steam release layers
  • 4 large eggs room temperature; vital for delivering the traditional custard structure
  • 2 tablespoons unsalted butter divided evenly into the hot tin wells to fry the outer shell
  • 1 tablespoon granulated sugar blended cleanly into the batter to sweeten the base softly
  • ½ cup fresh mixed berries washed raspberries and blackberries to nest inside the finished craters

Equipment

  • 1 Metal Muffin Tin Standard 12-count pan preheated to ensure a dramatic steam rise
  • 1 High speed blender Used to incorporate air bubbles and blend the egg base smoothly
  • 1 Fine Sugar Sifter To cleanly distribute a uniform cloud of glittering powdered sugar decoration

Method
 

  1. Preheat your kitchen oven to 400°F and slide a standard 12-count metal muffin tin inside to get screaming hot early.
  2. Combine the room-temperature eggs, whole milk, sifted flour, sugar, vanilla extract, and a pinch of salt inside a blender pitcher.
  3. Process on high speed for one full minute until the liquid base looks completely smooth, uniform, and covered in fine frothy bubbles.
  4. Pull the hot tin out carefully and drop a half-teaspoon of melted unsalted butter directly into the bottom of each sizzling well container.
  5. Stream the frothy blender batter immediately into the hot buttered cups, filling each opening roughly halfway to the top edge.
  6. Slide the tray quickly back onto the middle oven rack, baking at 400°F for fourteen minutes without opening the door until puffed high.
  7. Remove the tray, pop the puffed pancake cups out gently with a knife, and arrange them flat across a serving platter.
  8. Nest fresh raspberries and blackberries inside each crater center, dusting a heavy cloud of powdered sugar over top before serving hot.

Notes

Ensure your eggs and milk are at absolute room temperature before blending to guarantee a spectacular, dramatic oven rise. Never open the oven door during the baking steps to prevent the hot steam pockets from collapsing early.