Recipe for easy homemade pizza rolls. A homemade spin on a kid food favorite that the whole family will love. Easy and fast to make.Read More
This is my new favorite breakfast to make for the family! It has all the qualities that I love in a recipe - it's easy, it's fast, it's versatile, and most of all, everybody loves it.
It is a variation of a traditional German dish, called a German Pancake. Some recipes call this kind of thing a Dutch baby, and my kids think that name is a crack up. Apparently the name came from a poor misspelling of the word Deutsch (which means German, in German). I read one source that said that smaller ones are called a Dutch Baby, and bigger ones are called a German Pancake. I don't know. My version is a combination of many different recipes I've tried over the years, I experimented with different variations and came up with a version that works well for us.Read More
With simple ingredients and the use of a handy kitchen appliance, you can have fresh biscuits out of your oven in a half hour from start to finish - and in the oven in just 5 minutes from when you start. These are my current go-to when I am making a big pot of soup or stew and we want a little something to go with it. They are absolutely perfect for soaking up gravy and broth, and they are amazing just piping hot with a little butter. They are also perfect for my couple of picky kids, because even if they don't eat the soup or stew that I'm serving for dinner, they are at least getting something made with whole grain and the protein of yogurt, milk, and egg.Read More
I love a good cooking shortcut - or I guess we call them "hacks" these days. So here is one of my favorite breakfast hacks: muffins made from pancake batter.
Muffins made from pancake batter? Yes! It totally works.
When I make pancakes I always make extra batter.
If you look at my breakfast for lunch posts, you'll see that we make a lot of lunches with leftover pancakes. Pancakes refrigerate well and freeze great and they are a perfect item to have on hand for quick and easy breakfasts and lunches.
But sometimes I get about halfway through the batter and I'm just feeling done with standing over the stove and cooking pancakes.
So I take the rest and just make muffins!
All you do is fill greased (or paper lined) mini muffin pans with the batter and then top as you like.
These work best with mini muffin pans because pancake batter is lighter than regular muffin batter, so bigger muffins fall a little and don't look quite as pretty. But bite sized pancake muffins are perfect. You can make them plain, or you can dress them up. I like to fill all the spots with batter, and then add stuff to the top.
In this batch you can see that I did three different flavors. I put a couple of blueberries in some, a big frozen raspberry in the middle of some, and the rest I just sprinkled with a little cinnamon sugar.
They are so good - light and moist and just perfectly sweet enough. They are the perfect size for little hands and small enough to just pop in your mouth, and they make a great portable breakfast.
As for the pancake recipe - I make my own. Pancakes are so easy to make from scratch, it's almost silly. You can read my pancake recipe here. You'll note in my recipe that I say that the butter is optional, but I think it's necessary for muffins - it really helps to keep them from sticking. If you don't want to take the time to melt and cool butter, I've substituted vegetable oil for the butter and they still come out great.
You can totally do this with a store bought pancake mix if you prefer, I would just gently suggest that you try to find one with no artificial ingredients. For extra tasty pancakes, I always add a little maple syrup to the batter. This makes them taste great on their own, which means that for a quick weekday breakfast or lunch you don't need to get out all that sticky syrup.
- Mixed pancake batter (be sure to include the butter or oil, and add a little extra sweetener)
- oil of choice for muffin pans, or muffin cups
- mini muffin pan
- toppings / fillings of choice: berries, chocolate chips, cinnamon & sugar, etc.
Preheat oven to 350, or 325 convection. Grease mini muffin pans, or line with muffin papers.
Prepare your pancake batter as usual. Be sure to include the butter or oil called for in the recipe, and add a little extra sweetener. I usually sweeten my pancake batter with maple syrup. My recipe calls for enough syrup to make the batter nicely sweet without needing to add extra syrup when you eat them. But if you're using a different recipe, or a box mix, I would recommend that you add a few tablespoons of extra syrup or sugar.
Fill your muffin cups about half way with pancake batter. Add toppings as desired - a piece of fruit, a frozen berry, a little sprinkle of cinnamon sugar. Bake for about 15 minutes for mini muffins (time will vary depending on your oven temperature).
Add to the list of things that I can't for the life of me figure out why I ever bought in a box: pancakes.
Pancakes and waffles are so easy to make from scratch. Call me lazy, but I love a recipe that's versatile and adaptable to a number of uses. I like to think about it once and use it a lot - and this one definitely fits that bill.Read More