When I met my husband, he kept talking about how much he loved it when his mom made German Pancakes for breakfast and I had no idea what he was talking about. When I finally made it to a family function wherein his mother served "German Pancakes" and I realized that he had actually been referring to Fluffy Omelet all that time, it became clear to me why he loved them so much. I don't care what you call them, they be good.
I actually adapted this recipe from THIS ONE found in the Living Without magazine. It tried to pass them off as herb crusted dinner rolls. They weren't bad that way, but with only a slight modification, they make a WAY better breakfast food.
Here's what you do...
- Preheat to 425. Very important, that pre-heating is. Especially in this recipe because you're going to want to throw your 12 cup muffin tin in that oven to get it good and hot as well.
Then, make your batter.
4 eggs
1 cup of milk
1/3 cup tapioca starch
2/3 cup asian rice flour
1/4 tsp. salt
2-3 Tbspns. melted butter
- Whisk your eggs and milk well
- Whisk in the flours and salt
- Whisk in the melted butter right before you pour into your muffin tin
- Pull out the preheated muffin tin, grease lightly (don't forget or they'll get stuck)
- Fill each cup about 3/4 full, the batter fits the 12 cups just right
- Bake for about 20 minutes. Turn on your oven light to watch for the brown tops, but however you are tempted, you must restrain yourself from actually opening the oven or they could fall early. Like a souffle. And no one wants that to happen. At the end, you'll end up with a little something like this...
Only, possibly a less garish yellow. Sorry about that.
I really like the little muffin sized ones because they are perfect for portioning, and they make ideal little syrup boats on your plate.
Enjoy!
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