I decided I really can’t go on Pinterest too late at night, or else I’ll tear the house apart looking for a sweet treat that may resemble something I see there… anyone, anyone? Oh, so much to see, so much to try! Last week we attempted two Pinterest finds; one a flop, and one a mega-hit, (so we did it twice.) First, the flop:
Homemade tortillas = no bueno
I’m not too disappointed, since the kids still ate them up with butter and jam; but they really were a flop. Really dry, and not so soft. The good news is, they were super easy. I definitely will try them again, only next time with a different recipe.
Up next… Mini German pancakes!
Yup… that smile is for real! These were so good we made them twice for breakfast. In Allison’s analysis, they are the perfect mix between a crepe and dutch baby. Really, they all use the same stuff in different proportions; egg, milk, flour, and salt. Oh, and let’s not forget the butter! We used our favorite jams; apricot, black raspberry, and yuzu marmalade, as well as a pumpkin pie one. I just had to squeeze in pumpkin one last time before moving on to Christmas flavors!
Here is the recipe, (slightly edited by me):
Mini German Pancakes
1 1/3 cups milk
1 1/3 cup flour
2/3 tsp. salt
1 1/3 tsp. vanilla
1 tsp. orange zest (optional)
1/3 cup butter, melted
- Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 24 tins Bake for 12 minutes, or until puffy and golden on top.
Served with your favorite toppings.