Mini German Pancakes

Mini German Pancakes

Ingredients:

• 1 cup Milk
• 6 whole Eggs
• 1 cup Flour
• ½ teaspoons Salt
• 1 teaspoon Vanilla
• 1 teaspoon Orange Zest
• ¼ cups Butter, Melted
• 21 ounces, weight Canned Raspberry Pie Filling
• ¼ cups Sugar
• 24 whole Raspberries
• Powdered Sugar, For Dusting

Directions:

1. Preheat oven to 350 F.
2. In a large bowl whisk together milk, eggs, flour, salt, vanilla and orange zest. Add a little of the melted butter at a time to above mixture, until fully combined.
3. Grease a 24-count mini muffin tin. Using a 1/4th cup measure, divide batter between them. Bake at 350 F for 15 minutes, or until puffy and golden on top. Remove pan from the oven to a cooling rack. These will fall as they cool.
4. In a bowl stir the sugar into the raspberry pie filling and heap a tablespoon into each hollow. Top filling with a single raspberry and heavily sprinkle powdered sugar over each cup.

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