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International Pancake Day is this week, February 12 to be exact. I really like all kinds of pancakes, from thin delicate crepes to fat and fluffy buttermilk. There are so many ways you can customize them; putting goodies in the batter, topping or stuffing them with more goodies, and then comes the sauces and/or whipped cream! And let’s not forget the whole idea of having cakes for breakfast. Yes, pancakes are fantastic! My first pin test is Mini German Pancakes from Laura of Real Mom Kitchen. Many years ago my best friend made German pancakes and they were delicious but seemed like a lot of trouble. When I saw this pin on Pinterest I knew I had to give them a try.
There are two components to this recipe, the Mini German Pancakes and the Triple Berry Topping.
Mini German Pancakes:
The recipe had basic ingredients that I already had on hand – a definite plus! Since Laura had omitted the orange zest, I did, too.
The instructions were easy to follow. I put everything except the melted butter into the blender.
The mixture became smooth quickly.
It was several minutes since I had melted the butter. It was cooled but still liquid, so I poured it in rather quickly rather than a slow drizzle.
I sprayed the muffin pans. For comparison sake, I used one metal pan and one stoneware pan.
I poured a scant 1/4 cup in each one, just like Laura did, and ended up with 15 pancakes.
I popped them into the pre-heated 400-degree oven and set the timer for 15 minutes. Nothing was mentioned about using a convection oven, so I went with conventional baking instead.
After 15 minutes, the pancakes in the metal pan were perfectly ready to come out of the oven…
…but the stoneware pan took an extra 5 minutes before they were done.
It was worth the wait.
Triple Berry Topping:
Time for the Triple Berry Topping. (Note: the recipe is mentioned in the blog and in the recipe. The link in the blog works well, but the link in the recipe was broken. Just make sure to use the 1st link.) The recipe was similar to other fruit sauce recipes I’ve made before, which made me feel confident that it would perform well.
The frozen berries and agave were brought to a boil.
While that was heating I mixed the cornstarch and water to make a slurry.
Then added and cooked for just over a minute until thickened.
I put two on a plate and topped with the triple berry topping and powdered sugar, as recommended. They disappeared – just evaporated before my eyes (rather, before my mouth).
I brought the rest into work to share and made many friends that day. Since my husband wasn’t home, I made the recipe again so he could try them. That time I used a jumbo muffin pan. I really liked the results in that size pan. They were big enough that two was a perfect sized serving. He loved them and I know we’ll be making these again.
The Pintesting Results:
OVERALL RATING: 5 Pins
Accuracy: The recipe for both the pancakes and the triple berry topping came out beautifully with delicious results.
Difficulty: The recipes were easy to make and didn’t require special equipment.
Time: The whole thing was made in 30-40 minutes – a reasonable time for a nice home-made breakfast.
Cost: Most of the ingredients were already in my kitchen and those that I didn’t have were easy to find at my local grocer. Nothing was over $7.00.
Practicality: This came together easily and makes a lovely breakfast or brunch.