Puff up your pancakes and fill them with your favorite sweet or savory flavors. Pancake Breakfast Cups...nom!
I was first introduced to mini puff pancakes a few years ago. And I was immediately smitten!
A muffin-sized pancake that will puff up into a ball? Then collapse to form adorable little cups? And all with just a few minutes of prep? Sign me up!!
Seriously, these little pancake breakfast cups could not be easier. You just mix the ingredients together in a blender, pour them into muffin tins, and bake until super poofy (get ready!).
Then I decided to go for a sweet and savory spin this time, filling half of mine with my favorite preserves and half with sausage and eggs.
Here’s the how to!
First, pulse all of the pancake cup ingredients together in the blender until combined.
Pour the batter into 18 baking cups that have been well greased with cooking spray, filling each with a scant ¼ cup of batter.
Get ready ... because these are not going to stay flat for long!!!
Pop the cups in the oven, and then make your savory sausage and eggs filling in the meantime.
Then after 15 minutes in the oven, the pancakes will have literally poofed into puffy pancakes!
Remove from the oven and within minutes, they will immediately begin to deflate.
Remove the cups from the pan, then fill with your sausage and eggs mixture, or spoon in some of your favorite jam or preserves. So easy and delish!
More Pancake Panache
So you like unique pancakes, do ya? Then take some of these for a spin:Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next