May 19, 2013
Written by Joy Paoletti and Judy Vig
Tuesday, 25 January 2011 23:00
Flapjacks, griddlecakes, hotcakes or Johnny cakes, whatever you call them they are a family favorite for all. They are served all over the world and have been around forever with a variety of flavors and textures.
Chocolate chips, sweet fruits and nuts, even lavender buds. I love the homemade streusel and fresh whipped cream, warm cinnamon apples, even nutella, as another wonderful layer to these scrumptious cakes.
National Pancake Day this year is March 1, but with all this snow and the kids home for more than one day, I decided I better get creative and keep them busy!
I came up with baked egg and ham cups; they loved that one, and a boxed cake mix made with a can of soda, that was gone in three seconds also. Then I thought of this, “What if I make a pancake in the shape of a cupcake?” I think everyone knows by now that cupcakes are my passion (I know Judy is rolling her eyes as she reads this). I start to shake when I see a beautifully frosted cupcake!
So here goes. I made my favorite homemade pancake batter, filled a brightly colored paper liner and in 13-15 minutes, I had a fabulous pancake cupcake! I frosted it with their favorite, honey butter and drizzled them with some homemade blueberry sauce. The kids loved it ... then I heard, “Mom, what’s for lunch?” Ugh.
with Honey Butter Topping
and Fresh Blueberry Sauce
These delicately sweet cakes are great for breakfast, but the kids will love them anytime!
1 1/2 cups flour
3 teaspoons baking powder
1/4 cup vanilla sugar*
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 teaspoons vanilla
crisp bacon bits - garnish
maple syrup - garnish
Pre heat oven to 350F. Line a cupcake pan with cupcake papers. Mix all the dry ingredients in a bowl. Beat on low, the egg, milk and vanilla extract. Pour batter 3/4 full into the cupcake cups and bake until golden and puffed.
Soften 1 stick butter (1/2 cup )and add 2 tablespoons good quality honey. Spoon on top of cupcakes, sprinkle with bacon bits and drizzle with maple syrup.
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the cinnamon.
Thin sauce with water if it is too thick for your liking.
*Vanilla sugar: 2 cups granulated sugar and one vanilla bean split open. Mix both together and shake for a few days until vanilla perfumes the sugar.
Please visit us at TwiceBakedTwins.com for the baked ham and egg cups. Contact us at TwiceBakedTwins.com.
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