BRUNCH TIME - Mini German Pancakes with Blueberry Syrup

This is another little recipe from "Brunch at Bobbys". These "German" pancakes (also called Dutch baby pancakes) are sweet popovers that quickly fall after removing from the oven. It is said, that they indeed derive from the German "pfannkuchen" made out of eggs, flour, sugar and milk. Strangely, as a German I had never heard of them. Nevertheless, they are delicious.

The first time I tried these German pancakes was in Salt Lake City, as my friend T. made it in a big casserole for her kids. She called it Dutch baby pancake and as she made it in a big casserole, it was just one big but really thin one. Bobby Flay's recipe suggests using little muffin tins and serving them with an apple-calvadas-caramal sauce. Other possible toppings include fruit toppings, lemon, butter or syrup.

We made these German pancakes on one of those Saturdays long ago when we all went together to Yamhill Yoga and afterwards we had brunch together at our place. We made a savory spinach-gruyere-strata (also one of Bobby's recipes) and these mini German pancakes with a warm blueberry sauce as dessert. A very successful brunch with best friends :)


For the dough
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 6 eggs
  • 1 cup flour
  • 4 tablespoon butter (melted and cooled)
  • 1/2 teaspoon salt

For the Topping
  • 2 cups frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoon lemon juice
  • 2 tablespoon cornstarch (mixed with 2 tablespoons cold water)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar


Preheat oven at 400 degree Fahrenheit.
  1. Combine milk, sugar, vanilla extract, orange zest and eggs in a blender. Add flour, butter and salt. Blend till smooth.
  2. Fill greased muffin forms with batter (about 1/4 cup of batter into each form).
  3. Bake for 15 min until golden brown and puffy.
  4. Prepare the blueberry syrup. Heat the blueberries, water, sugar and lemon juice in a small sauce pan, add the cornstarch and vanilla extract. Stir frequently. Let simmer at low heat for about 15min till the sauce reaches a syrup like consistency.
  5. Serve the mini pancakes with the blueberry sauce in the middle and sprinkle with powdered sugar.

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  1. Hui, die sehen ja lecker aus! Besonders mit der Blaubeer-Sauce....

    Liebe Grüße

    P.S. Ich habe den Print-Button bei den Hefeteigschafen gerade eingefügt, ich hoffe du hast noch Interesse daran! : )

  2. Danke schön :) Deine Schäfchen sind echt eine tolle Osteridee. Hab mir gerade das Rezept ausgedruckt!


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