Happy Sunday Fancakes!
I’m not ashamed to admit that I’m getting a little pancaked-out…not that I don’t love trying and making new recipes, but I’ve just been feeling a little uninspired. Anyway, instead of trying to force myself to try a new recipe that I wasn’t sure about loving, I decided to go back to an old favorite, the Dutch baby. These pancakes are basically always delicious (unless I mess up and do something weird – don’t blame the pancakes!) and I decided to go mini because who doesn’t like things mini?
And, just to keep things a little bit interesting and because I had frozen berries in the freezer (I said “a little uninspired…not crazy!) I whipped up some quick (vegan) jam (following this recipe from Oh She Glows). The results were pretty delicious. Ok, back to pancakes, I thought the original pancake recipe (from Emily Bites) was pretty good, but I changed it up just a little bit (less butter, add powdered sugar) to suit my taste.
These little poppers came out hot, buttery, and delicious. And the fresh jam really pumped up the flavor. A quick note on the jam, feel free to use any jam/fruit you have, but if you have leftover berries and access to chia seeds, you’re basically all set to go. Chia seeds naturally thicken things up (it’s basically cooking magic) and a regular sized bag goes a long way. I got some a month or so ago and I’m about halfway through it (I also like to throw some in my oatmeal in the mornings!)
(Chia seeds getting added to the berries!)
The best thing about these pancakes is that you can make a whole bunch all at once! I only made 6, but you could easily double/triple the recipe and make enough for the whole family in one go! I made full-sized Dutch babies for a group once and while they were delicious, there was a bit of lag-time (I also only have 1 castiron, but in NYC, who has room for multiple castiron pans!?!?) and then everyone’s fingers were all up in the pancakes at the same time…with the minis, everyone gets their own and you can cut the wait time by a lot! Also…if you’re eating these by yourself, you can totally fit an entire mini in your mouth at once…
Ingredients (for the jam):
(makes enough for 6 mini pancakes)
1/2 C frozen or fresh berries – any berries you want! (I used frozen because I happened to have some leftover in the freezer)
1 Tbs maple syrup (or honey)
1 Tbs chia seeds
1/8 tsp vanilla
Cook the berries and syrup in a small saucepan over low heat until the mixture just starts to boil. Make sure you stir frequently so nothing burns.
(yes, I”m using a small frying pan because it was already out…)
Add the chia seeds and stir until the mixture starts to thicken (about 1-2 minutes).
Remove the jam from the stove, stir in the vanilla, and set the jam in a small bowl/jar to settle while you make the pancakes.
Ingredients (for the pancakes):
1/2 C skim milk
1/2 C flour
1/4 C powdered sugar
3 Tbs butter, melted
1/2 tsp almond extract
zest of 1 lemon
Preheat the oven to 275 (F). Put everything into a blender and blend until the ingredients are totally incorporated and the batter is smooth.
Lightly spray a 6-tin muffin pan with cooking spray. Divide the batter evenly between the cups.
Bake for 15-20 minutes until the pancakes are puffed up and golden brown on top. They will deflate as you take them out of the oven.
Lift them out of the pan and onto a plate, top with…whatever you want, and enjoy!