It’s that time again. I seriously LOVE The Secret Recipe Club! I find some of the best recipes from the bloggers I’m assigned to. I made this recipe twice! Once for breakfast and once again for dessert…both times amazing.
These beauties were Sunday brunch! Couldn’t be more perfect for a simple, yet absolutely delicious brunch on the weekend. I made only one addition, a different sauce to top and a change to the baking vessel. Otherwise this recipe is all Chellie’s from her blog, Art From My Table. What a wonderful blog too! I was so torn between these lovely oven pancakes or one of my favs, Spoon Corn Bread, and I even got in the mood for her baked Mac and Cheese. It was a win, win whichever one I chose! Thank you Chellie for so many fantastic recipes that I will have to try!
But these Puffy Oven Pancakes weren’t just for breakfast…my hubby had the brilliant idea to use them as cups for ice cream (or in our case frozen yogurt made from the left over mixed berry syrup). I thought the brunch couldn’t get any better, but the warm, fluffy pancake just added to an already amazing dessert. Seriously, who doesn’t love frozen yogurt? You’re crazy!
So do you want to see how easy it is to make the Puffy Oven Pancake? I wish I had known this recipe earlier…I would make these all the time. I will make these all the time! I’m so excited to have this recipe in my hands I can hardly stand it!
I won’t make you wait any longer…
Puffy Oven Pancakes
adapted from Art From My Table
1/2 cup flour
1/2 cup milk
1/4 tsp salt
1 tsp vanilla extract
mixed berry syrup (recipe below)
Preheat the oven to 400 degrees. Place a Giant Muffin Pan (like Texas sized muffin) in the oven to heat up.
In a bowl beat the eggs well. Then add the flour, milk, salt and vanilla and beat until smooth. (I did this with a fork, you could use a hand mixer if you want.)
Remove the giant muffin tin from the oven, spray with nonstick cooking spray and divide the batter among the 6 muffin cups. Immediately place back in the oven and cook for 10-12 minutes or until pancakes have puffed up around the sides and are lightly browned.
While the pancakes are cooking place 1 quart of mixed berries (blueberry, blackberry, raspberry, and strawberry) in a medium pot over medium-high heat. Add 1/4 cup sugar and 1 tablespoon of bourbon (or water if you’re being PG ;)). Mix to coat the berries in sugar and let cook for about 10 minutes then remove from heat.
Remove the pancakes from the muffin tin and fill with mixed berry syrup. Voila!
*With the leftover berry syrup, let cool and refrigerate for a couple of hours. Mix with 1 container of fat free frozen whipped topping and 1-6oz Vanilla Greek yogurt w/ Honey Bunches of Oats. Place in a sealed container and freeze for about 3-4 hours. Then enjoy your mixed berry fro-yo!