mini puffed oven pancakes

Brunch is my favorite meal to host!

It's typically served late morning, which is great, because it gives me enough time to get our family up and moving . . . and extra time to leisurely cook and bake our brunch menu.

What I love about serving mini puffed oven pancakes for an informal and light brunch (besides that they're light, fluffy, and fun to eat) is that while they're baking in the oven, you have time to make other items that might be on your menu . . . like browning bacon and sausage and making creamy scrambled eggs with herbs.

They're also fun to serve as an appetizer  . . . a little something for your friends and family to snack on while waiting for other brunch entrees to be served.

You don't have to wait for a special occasion to make these mini pancakes though. They're also a welcome treat on a Saturday or Sunday morning when you have more time to enjoy something more than a bowl of cereal or a piece of toast.

I like to serve them family style. . . on a large platter or board, sprinkled with powdered sugar. Be sure and have a few appetizer plates handy, as well as warm maple syrup.

The ingredients and batter is very similar to that of popovers. They even look like popovers when you pull them out of the oven; but as they cool, you'll notice that they will slowly deflate . . . and crinkle. 

And although the crinkles might not look pretty, they make a perfect surface for toppings to collect . . . making every bite that much more yummy!

Ingredients

(make about 24 puff pancakes)

½  cup flour

 ¾  cup milk

2 eggs

1/8  teaspoon salt

3 tablespoons butter, melted

1 teaspoon vanilla

1/8 teaspoon ground cinnamon

Toppings

warm, melted butter

fresh berries

warm maple syrup

powdered sugar

 

Preparation

Preheat oven to 400 degrees F and place mini muffin pan in the oven.

While oven is heating, place flour, milk, vanilla, eggs, and salt in a blender and blend until smooth. 

Carefully remove the pan from the oven, and quickly and generously spray the wells with non-stick spray, or brush with melted butter.  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. 

Remove puffs and place on plate or platter.  

Drizzle with melted butter and sprinkle with powdered sugar.  Serve with fresh berries, maple syrup, and fresh whipped cream.

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