Mini German Pancakes with Triple Berry Sauce
A fun breakfast you can make on a weekend. Very Tasty
  • For the Pancakes
  • 1 cup milk
  • 6 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • ¼ cup butter, melted
  • For the Triple Berry Sauce
  • 4 cups frozen berries
  • 1 cup water
  • ½ cup Splenda , agave or honey
  • 2 Tbsp. cornstarch
  1. For the Mini Pancakes
  2. Preheat oven to 400 degrees F .
  3. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
  4. Blend in butter a little at a time in order to temper the eggs.
  5. Grease muffin tins well and distribute batter evenly between 16 - 24 tins (filled to ½ full.)
  6. Bake for 15 minutes, or until puffy and golden on top.
  7. For the Triple Berry Sauce
  8. Put berries and Splenda or agave in sauce pan Mix cornstarch with water and stir until lumps are gone. (If using honey add to water at this point.) Pour cornstarch mixture into berry mixture while stirring slowly. Bring to boil. Reduce heat to simmer. Stir until thickens (about 1 to 2 minutes) and begins to bubble. Serve hot
Serve with a dusting of powdered sugar and the Triple Berry Sauce. The Sauce is very good on waffles or crepes. You can also serve with just your favorite toppings. (sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
The frozen bag of mixed berries will measure to the 4 cups of frozen berries you will need for this recipe.
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