Baked Hand-Held Pancakes
Recipe by Sarah Phillips © 2012 Sarah Phillips, Photo by Sarah Phillips © Sarah Phillips CraftyBaking.com
Variations: Berries, Fruit, or Chocolate Chips Baked Hand-Held Pancakes
Free yourself from the hot stove! I love serving pancakes for my family. But, one of my biggest pet peeves is making pancakes for my family, and my having to stand over the hot stove making them while they are all sitting around the dinner table in the other room. I feel as though I am doing all of the work and missing out in all of the fun. So, I devised a way to make pancakes, without my having to be in the kitchen the whole time! Find out how! They taste just like pancakes, too! Now I am so happy, and my family is, too!
QUICK-BREAD RECIPE HELP
Sarah'sSecrets
I bake the batter in muffin tins and when the kitchen timer goes off, I retrieve them from the oven and serve them piping hot to my waiting family.
INGREDIENTS
1 1/2 cups unbleached flour, and more if needed; spoon into dry measuring cup and level to rim
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole or 2% milk
1 large egg
3 tablespoons sugar
3 tablespoons melted butter, cooled to tepid or canola oil
INSTRUCTIONS
1. Position an oven shelf to the middle of the oven. Heat the oven to 350 degrees F. Spray 9 out of 12 standard-size muffins tins with nonstick oil. Set aside.
2. Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt until well-combined.
3. In another medium bowl, whisk the milk, egg, sugar and melted and cooled butter until combined. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon, stir until just combined. The batter will be thick.
SARAH SAYS: If too thick, adjust with milk, added 1 tablespoon at a time. If the batter is too thin, quickly stir in 1 tablespoon or so of flour. Do not overmix; the batter should be slightly lumpy; not smooth.
4. Fill the prepared muffin tins half full with batter. Fill the unused muffin tins half-full with tap water so they won't smoke in the oven during baking.
5. Bake for 20 to 25 minutes, or until the pancake springs back when lightly pressed in the middle.
6. Remove the pan to a wire cake rack. Remove the pancakes from the muffin tins while still hot.
SARAH SAYS: I use a sharp knife to run around the edge of the pancake to help remove it from its pan.
SERVE
Serve immediately with butter and syrup or jam.
SARAH SAYS: Or, place a pat of butter on each top and press into the center. Hold the pancake in your hand, and eat! Would make a great mobile snack for kids!
VARIATIONS
Berries, Fruit, Chocolate Chips: Fold in 1/2 cup blueberries, raspberries or any chopped and pitted fruit or chocolate chips after the batter has just been combined in Step 3.