Weekend Brunch Hootenanny ::: German “Popover” Pancakes

A few weekends ago my sister came in town to celebrate my 28th birthday. We decided to have a nice late breakfast Saturday to kick off the weekend and I wanted to experiment with these cute little popovers I saw on Pinterest.

I say experiment because halfway through baking them, I thought I created  some sort of “mini monsters fluffs” that would never be allowed to grace the camera with their presence. BUT… to my surprise the second they left the heat of the oven they began shrinking up into these adorable little “cups.”

The fruit filling was delicious and is easy enough to play around with different flavors depending on your mood. Peter wants applesauce topping next time, as he wasn’t so sure what was so German about them.

I totally see why some people call them Hootenanny pancakes. Never really knew what hootenanny meant, but you can find some hilarious definitions. My favorite being “thingamajig.” These are totally thingamajig pancakes! You will see what I mean when you take them out of the oven.

“What on earth?”
“Oh wow, do you see that?”
“Are they supposed to look like that?”
“Glad we also cooked eggs and sausage.”

Were some of the things heard in my kitchen that morning…





Mini German “Popover” Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 24 pancakes

Serving Size: 5


  1. 1 cup milk
  2. 6 eggs
  3. 1 cup flour
  4. 1/2 tsp. salt
  5. 1 tsp. vanilla
  6. 1/4 cup butter, melted
  7. 1/4 cup powdered sugar, for serving
  8. Berry Sauce:
  9. 2 cups frozen berries (I used a blueberry, strawberry, raspberry mix)
  10. 1/2 cup water
  11. 1/4 cup honey
  12. 1 tablespoon corn starch, dissolved in 1 tablespoon of water


Preheat oven to 400° F.

Mix milk, eggs, flour, salt and vanilla in a mixer, blender, or by hand with a whisk. I used my new kitchen aid mixer with the whisk attachment because I find any excuse to use it now. Once clumps are gone, add in butter a little at a time, make sure it's not piping hot from melting since you have so many eggs in there. Pouring in a little at a time gradually adjusts the temperature of the mixture which is important given the eggs.

Grease muffin tins well and pour batter evenly between 24 tins. They should each look a little less than half full.

Bake for 15 minutes. They should slightly brown and puff up. Once you take them out of the oven they "deflate" and "curl" into cute little circular bowls.

While the pancakes are baking, put the frozen berries, honey, and water in a saucepan on high heat. Bring it to a boil. Add cornstarch (mixed first in a tablespoon of water) and reduce heat to medium low and simmer for about 10 minutes or until sauce thickens.

Sprinkle with powdered sugar and serve berry sauce over pancakes.


Adapted from Real Mom Kitchen and MakeandTakes




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::: keelymarie :::

Weekend Breakfast ::: Easy Egg Bake

What’s a lot more fun than scrambled eggs and bacon on a Saturday morning?

An Egg Bake!

I created my first egg bake when my Mom was in town Easter weekend. I woke up thinking I’d like to make breakfast for the family since they were in town visiting, but I was bored of the simple scrambled egg idea. I still wanted something quick and easy. After searching the fridge I saw we had some rye bread, eggs, a bunch of veggies, cheese etc. I thought “what if I put these into a bake”?

Continue reading “Weekend Breakfast ::: Easy Egg Bake”