I’m a big fan of breakfast for dinner because I love a good, hot breakfast. I hardly ever get to eat such a breakfast, so having one for dinner is a special treat. My husband thinks a little differently since there’s usually a ton of dishes to do afterwards (I cook, he cleans), but thanks to Pinterest, I found a way to make a hot breakfast that requires minimal dishes. 🙂
PINTEREST FIND: Pancake Bites…I’m calling them Pancake Muffins
INGREDIENTS:
1 cup pancake mix, dry
2/3 cup milk (any kind will do)
1/2 cup syrup
Toppings/Mixers: cooked sausage, blueberries, crumbled cooked bacon, apples, bananas
Note: I used lite syrup and turkey sausage for lower calories. I would have used 1% milk, but Ally’s vitamin d milk was about to expire and I didn’t want it to go to waste. 🙂
Preheat oven to 350. Mix pancake mix, milk and syrup until thoroughly combined. Pour batter into a non-stick 12-cup muffin pan that has been sprayed with Pam; fill about 1/2 way up. Throw a few blueberries, cooked sausage pieces, etc. into each as “mixers”. Fill the pan with the remaining batter (until each is about 3/4 full) and add a few more pieces of fruit or meat in for toppings. Bake for 12-14 minutes.
This is what your pan should look like before baking…
I actually mixed some of the flavors. Some had just blueberries, some had just sausage and some had both!
And this is what your pan should look like after baking!
I let the pan cool for a couple minutes, but not for too long because no one likes cold pancakes! The “muffins” were pretty easy to pop out of the pan and I served them with scrambled eggs, sausage links and plenty of syrup.
There were a few leftover, so Ally and I warmed them up and ate them for breakfast the next morning. Perfect for an easy morning breakfast or a breakfast-on-the-go! 🙂
FINAL REVIEW: The “muffins” actually smelled better than they tasted. They definitely weren’t bad, just didn’t live up to the smell and taste of the batter. The recipe was super easy to put together and to make, so no complaints there! I just wish they would have been a bit crispier and a little more flavorful. Next time I’ll bake them a little longer and maybe put in a little more syrup and a dash of brown sugar or something.
I got the recipe here and adapted it to my liking. Visit my FOOD board on Pinterest for more finds!
Scenes and thoughts from deep creek
Well hey now! I thought for sure it had been more than seven months since I blogged last! Wish I could do it more…and plan to as soon as the new JFP website comes out.
I’m not sure I’m starting anything consistent here, just sharing some random thoughts and scenes from Deep Creek on this random Wednesday…
- Dani
Jessica is amazing and she made us feel so comfortable! Having her capture our wedding was like having my best friend with me for every moment! Jessica's photos are fun, whimsical, and sophisticated!
We are not a stoic couple and did not want posed (or trying-too-hard) photos! Jessica was able to capture our personalities and the elegance of the day! I can't stop looking at our photos!
- Jessica and brandon
The best decision I could have made for my wedding was hiring Jessica Fike as a photographer! I was in a wedding prior that she was a photographer for and seeing how organized and easy and strategic she was to work with is what convinced me! She makes you feel so comfortable and helps teach you how to pose and smile and look so natural! She keeps you on schedule throughout your day and captures so much emotion in her photos. She is worth every penny plus more!
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What if they are too big?
Hi Rebecca! What if the muffin results are too big? If that’s your question, I would say there’s too much batter in each muffin in the pan. I filled up about 3/4 way for each and that seemed to produce a nice size muffin…and there was no overflow.
Thank you! I love this recipe 🙂