So I’ve been thinking – what happens when you pour pancake batter into a muffin pan? Is anything baked in a muffin pan automatically transformed into a muffin?
The pancake production has been in recess in our house for quite a while now, but the other weekend, I decided it was time to turn on to pancake mode again and made pancakes for breakfast both Saturday and Sunday – when I do something, I make sure to do it as much as I can!
This morning my son wanted pancakes again. He’s been staying at home from school for two days being sick, so it was kind of a relief that he showed signs of hunger. And of course, I said yes – I never say no when baking is involved…or at least almost never. As you all know, pancake flipping takes time and as I was going out into the kitchen it hit me. The muffin pan! Didn’t I see something on Pinterest looking like pancakes in a muffin pan? After a quick browse on the phone my memory was confirmed – yup, pancakes can be made in a muffin pan, in the oven. Why haven’t I thought of this before?
It couldn’t be easier. Make your batter – if you don’t have a recipe, see below – pour it in a muffin pan (the mini pan works as well) and bake for 15–18 minutes in 200 C/400 F. Et voila! In the meantime, sip your morning coffee, read the news paper, ignore the kids fighting over the TV-remote – enjoy the moment of pancake zen.
Back to the initial question: is anything baked in a muffin pan automatically transformed into a muffin? Well, I guess that is up to everyone to decide for themselves. They still taste like pancakes, but with a different shape. Taking them out from the pan though, I thought the bottoms had got a nice golden caramelization – like pancakes made in a skillet – so I flipped them over on the plate. The muffin resemblance wasn’t as clear after this.
What ever the description, the pancakes must have been ok, since I took 10 minutes for my son to eat nine pancakes (I was quick enough to hog the last three). And to compromise, I’ll call them Breakfast Pancake Muffins. I’m definitely returning to the moment of pancake zen!
Breakfast Pancake Muffins
Makes 12 muffins.Use preferably organic ingredients.
Note! These pancakes are what I call “American Pancakes”, they are thicker and made with baking powder, which regular Swedish pancakes aren’t.
The flavor variations are endless. You can add blueberries to the batter or maybe place some jam in the center before baking. If you are into eating meat, add crispy bacon. I served them with a strawberry and rhubarb jam I made yesterday and banana and maple syrup.
150 gram / 5.2 oz. plain flour (or you can substitute half with a sifted rye flour)
2 tsp baking powder
1/2 tsp salt
1 tbsp raw granulated sugar
250 gram / 5.2 oz. milk
1 large egg
1 tbsp butter, melted[
- Heat the oven to 200 C/400 F and grease the muffin pan with some of the melted butter.
- Mix the dry ingredients in a bowl, add the milk and whisk until the batter is lump free. Whisk in the egg and the rest of the melted butter.
- Pour the batter in the muffin pan and bake for 14–18 minutes.
- Serve with your favorite jam, maple syrup, fresh fruit, toasted nuts, nutella or other nut butters. If you’re in a festive mood, why not place a dollop of whipped mascarpone cream on top of each pancake. Perfect for a brunch table! Bon appétit!