Mini German pancakes with lemon yogurt and raspberries

Smith’s Chef Jeff Jackson Recipe

Mini German pancakes with lemon yogurt and raspberries

required things

Pancakes: Lemon Yogurt:

1 c. Whole milk 4 lg. egg yolk

. C. Kristallzucker 2/3 c. Kristallzucker

1 c. 1 lemon flour experience

4 LG. Eggs 1/3 c. Lemon juice (2-3 lemons)

1 TBSP. Vanilla 6 tbsp. Salt and dice the butter and leave at room temperature

1 pinch of kosher salt

4 tbsp. Melted butter

Serve with fresh raspberries and powdered sugar


Make yogurt by bringing a double boiler to a boil with a small saucepan of an inch or two of water. Turn the heat on low and place a glass mixing bowl over the water.

Start by mixing together the egg yolks, sugar, lemon zest, and lemon juice. Keep stirring until the mixture starts to thicken, which takes about 10 minutes. If it’s not thick, change the heat a little and keep beating. Remove from heat, melt the butter completely and beat until mixture thickens. Place the yogurt in a bowl or glass, cover and refrigerate until ready to use. The yogurt is fine, refrigerated for up to 10 days.

Preheat your oven to 425 and make sure there is a grate on top. Add the 12-bay muffin pan to the oven to preheat the pan. Put milk, sugar, flour, eggs, vanilla and salt in a blender and stir until smooth.

When the oven is hot and the pan is good, remove the pan and brush the wells with melted butter. Fill each well and each should be roughly full. Put in the oven and bake for 15-17 minutes or until the pancakes are brown. Watch them after 10 minutes of cooking as some ovens cook faster than others.

Take them out of the pan and serve with a lemon yogurt and some fresh raspberries. Dust with powdered sugar and enjoy!

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