PANCAKE POPPERS
Pancakes didn't turn out so well on my electric stove top, so I invented these. They are light and airy and freeze well too. Try them with strawberry jam, dipped in syrup, or sprinkled with powdered sugar. Perfect for kid and adult brunches! This is a wonderful pancake recipe on its own too.
Provided by ELLOWYN
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 23m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
- Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
- Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.7 g, Cholesterol 8.8 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 105.2 mg, Sugar 2.7 g
POP UP PANCAKES
This recipe looks so yummy I don't want to lose it before I get to try it... http://www.makeandtakes.com/pop-up-pancakes
Provided by mj Sergent
Categories Breakfast
Time 25m
Yield 1 Pancake, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven at 400*.
- Whisk or blend above ingredients together.
- Grease muffin tins (makes 24 pop up pancakes).
- Bake for 15 minutes or until puffy and golden on top.
- You should be able to loosen the pancake with a knife.
- Serve with syrup, powered sugar, fruit or jelly.
- Enjoy!
Nutrition Facts : Calories 60.8, Fat 3.6, SaturatedFat 1.8, Cholesterol 59.4, Sodium 42.7, Carbohydrate 4.5, Fiber 0.1, Sugar 0.1, Protein 2.5
POPOVER PANCAKE
Make and share this Popover Pancake recipe from Food.com.
Provided by blessedgramma6
Categories Breakfast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl combine the flour, milk and eggs. Beat lightly.
- In an iron skillet melt the butter and heat until hot. I usually put the skillet in the oven to do this.
- Pour the batter into the hot butter and bake 20 minutes, or til puffed.
- Remove from oven and sprinkle with the powdered sugar and the juice of the lemon.
- Return to oven for 2-3 minutes and then serve immediately.
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- I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.
- Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.
- Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.
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