Weekend Breakfast - Pancake Cups

This idea sprang from a recipe I found in the book Kitchen Playdates by Lauren Deen. In her version thinly sliced wheat bread forms the cups instead of pancakes. I didn't have any thinly sliced bread on hand nor did I want to run to the store so I gave pancakes a try. It was great! Here's how to do it:

Step 1: Make your favorite pancake batter but add a few extra tablespoons of water. Add 1 tablespoon at a time to make sure the batter doesn't get too thin. You want the batter thinner than usual but not watery.

Step 2: Use a 1/4 c. measuring cup to add the batter to the pan or griddle. Cook pancakes.

Step 3: Lightly grease your muffin cups with butter. Don't forget the sides

Step 4: Gently press pancakes into the muffin cups. Remember to press around the bottom edges of the muffin cups.


Step 5: Bake in a 325 degree oven for 5-8 minutes.

Step 6: Let pancakes cool in the muffin tin.

Step 7: When ready to serve, remove your pancake cup, place on a plate and reheat in the microwave (if desired.) Fill with yummies and eat!



Filling ideas:
Strawberries and whip cream (as shown)
Scrambled eggs, bacon and syrup drizzled on the plate (as shown)
Peanut butter and bananas
Blueberries
Ricotta cheese and berries
Lemon curd, raspberries and a dollop of whip cream

See you on Monday for you-know-what! I have a surprise for you!