Tuesday, January 24, 2012

Another Delicious Breakfast

About 10 years ago i was given a mini muffin pan and literally used it once so I got rid of it around thanksgiving. Then I found all these yummy recipes that, of course, use mini muffin pans...bummer...
So, for Christmas guess what I was given again? Yep! A mini muffin pan! Yay! (I didn't even ask for it!) I've already used it twice. The donut holes and now this easy-peasy breakfast! The boys were in love! :)

Mini Puffed Oven Pancakes with Berry Sauce
recipe and picture by ourbestbites.com

3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar

Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce

If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

Yields about 24 mini muffin pancake puffs

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