Breakfast for breakfast, of course, but breakfast for lunch is their favorite at school, and breakfast for supper is the ultimate. Breakfast for supper is almost always the birthday meal request around here, even from the adult kids. It’s surprising that they wouldn’t want the usual gruel I know.
I had been planning to make these puffed pancakes for breakfast one day this past week, but somehow they ended up on last night’s supper menu instead. Everyone was thrilled. Breakfast for supper is already awesome, but somehow these puffed pancakes with a little strawberry and whipped cream were extra special and “super awesome.” (We also had scrambled eggs and bacon for some protein. Can’t go wrong with bacon, right?) Even the biggest kid (Terry) commented, “Yummy supper, Mommy.”
A few basic ingredients get combined in a blender and then poured into a mini muffin pan. You can serve them with regular syrup as you might for a standard pancake, or if you want to make them extra fancy, add some strawberry sauce, powdered sugar, and fresh whipped cream. These pancakes are fancy enough that they would be perfect for your Easter brunch or breakfast in a few weeks yet so easy to make that they are great for a weekday morning too.
Mini Puffed Oven Pancakes
*Yield: I tend to overfill my pans and get about 32 pancakes. You can easily halve the recipe for fewer.
- 1 cup flour
- 1 and 1/2 cup milk
- 4 eggs
- 1/4 teaspoon salt
- cooking spray
For fresh strawberry sauce: (optional)
- 1 pint (2 cups) strawberries that have been washed, hulled, and cut in half.
- 1/3 cup white sugar
- 1 teaspoon almond or vanilla extract (choose almond)
- butter, syrup, whip cream, powdered sugar
- For the strawberry sauce: Put prepared strawberries in a medium saucepan. Add sugar and almond extract. Stir until combined and sugar dissolves. Bring to a simmer over medium heat. Once simmering, cook for five minutes while stirring frequently. Set aside to cool for a few minutes and then blend to desired smoothness with a blender, immersion blender, or mash with a fork. (This can be made the day before or ahead.)
- Preheat the oven AND two mini muffin pans at 400 degrees. (If you don’t have two pans, just use one and repeat the process for the remainder of the batter.)
- While the oven and pans are heating, blend all of the pancake ingredients until smooth in a blender. (If you don’t have a blender, I am sure a hand-mixer would be fine.)
- (Do one pan at a time.) Remove the hot pan from the oven, quickly spray with cooking spray and then fill the cups about 1/2 full with batter. (For some reason, I have a hard time not over-filling the cups. The puff turns out better if you fill them less full.)
- Bake immediately for 15-20 minutes until pancakes have puffed up out of the muffin cups and are lightly browned or golden. (You can see that the bottom and sides of the pancake get browner and the top kind of sinks and is hollow.)
- Serve immediately with your choice of toppings–syrup, powdered sugar, strawberry sauce, whipped cream, etc.
- These are best eaten immediately, but leftovers can be refrigerated and reheated.
Note: The pancakes themselves are pretty light and low-calorie though they seem very decadent. Of course, the toppings add a lot more.
Source: Our Best Bites
These pancakes pair wonderfully with oven bacon because you already have the oven up to temperature. If you haven’t made your bacon in the oven before, you are missing out. It is so easy and so much less messy. I no longer make bacon any other way. There is no babysitting and constantly turning the bacon and no grease splattering. The bacon keeps its shape and size better, and it is delicious! I always make the whole pound at at time (usually need to do it in two batches) even if we don’t need it all at once. I keep it in the refrigerator where it keeps for quite a while to add to omelets, salad, or sandwiches.
- Line a baking sheet with foil. Lay bacon strips side by side on the foil.
- Bake at 400 degrees for 12-15 minutes or to desired crispiness.
- Remove bacon strips to a paper towel lined plate. Press strips with paper towel to remove extra grease.
- To make more strips, no need to get a new pan or remove the grease. Lay the new pieces on the pan and bake again.
- For easy clean-up, let the bacon grease harden on the pan and then fold up the foil and throw it away.