Pancake Cups Sunday, Jul 20 2014 

The other day I was bored and flipping through my facebook feed and came across a recipe for “Quick and Tasty Pancake Cups”, and yes they were all that the description implied.  You can find the original recipe at the

Rural Spin  http://ruralspin.com/2012/11/10/quick-and-tasty-pancake-cups/

 

I will also post the recipe here.  They were really simple to mix up and bake.  The only difference I found in what I made and what their recipe called for was the serving amount.  I don’t know if they had a deeper cupcake pan than I did but their recipe called for a yield of 6 cakes and mine filled up a 12 cupcake pan.

 

pancake cup

As you can see from my pic I was enjoying mine while surfing the net.  I had 12 of these delicious little cups and my husband scoffed them down in record time.

I did make some changes from the original recipe they are noted below except for my milk substitution.  I didn’t have any milk in the house so I used a 1/2 cup of yogurt instead.

There are many things that you can use to top these pancakes, the sky is the limit.  Since I made these in the middle of the night and my choices were limited to what I had in the house they weren’t all that fancy.   I took heavy cream and mixed it with sugar and used that as the topping.  I bet they would be to die for if you took berries and reduced them in sugar then pour them on top!

 

INGREDIENTS:

1/2 cup milk

1/2 cup flour

3 eggs

3 T butter, melted

pinch of salt

1 t vanilla extract

1 t lemon juice

 
INSTRUCTIONS:

Preheat your oven to 400 F

Take a muffin tin and butter each cup well.

Place all of your ingredients (make sure the melted butter is cooled a tad so it doesn’t cook the eggs) in a blender.  (I used the food processor)

Be sure the flour goes in last and is on top of the other ingredients; if you put the flour in first much of it will clump in the bottom of the blender.

Whiz for 30 seconds or so or until all of the lumps are gone and the batter is smooth Divide your batter by pouring into your muffin tin in equal amounts.

The batter will puff up quite a bit in the oven, then fall when cooled.
Pop into the oven for 15 minutes, or until the tops are just starting to brown. You will see these puff up quite a bit in the oven — this is good! When they are done, remove them from the oven and they will immediately start to fall. This is good, too! They will fall until cups are formed in each pancake.

Take a knife and run around the inside of each muffin cup to loosen the pancake cups. Take a fork and release them from the bottom–they may stick a tad so be careful.

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I’m back Saturday, Jul 12 2014 

After months of no internet and whining my husband finally went with a new company and all my internet whoas should finally be over. This was the first time since 1995 that I have been without internet and I felt like I was missing my right arm.