Pancakes in a muffin tin

Hello peeps! It's been a super busy couple of weeks as my daughter had her 8th birthday and a baptism all in one weekend. "What was I thinking?!" was my favorite phrase during the days leading up to the big events. Now that we're past all that, I feel like I actually have more time to devote to my poor neglected blogs.

I saw this idea on Pinterest and wanted to try it today. It turned out super well! Here's the how-to using a surprise ingredient: essential oils!

Batter:
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1 tsp vanilla
5-6 drops Wild Orange essential oil
1/4 cup butter, melted

Preheat oven to 400F and grease your muffin tins (I used 2).

Use a mixer to mix all of the ingredients except the butter. Make sure there are no flour lumps!

Melt the butter and then add slowly to the batter while mixing.

Fill the muffin cups 1/4 full. Try to resist filling them more, it's totally unnecessary. Bake your pancakes for about 15 minutes or until golden in color.

I sprinkled mine with powdered sugar, raspberry sauce and maple syrup. Mine made 34 yummy little pancakes.

If you don't see a bowl shape on the "right" side, check the bottom. I found most of my beautiful holes on the bottom!


Raspberry sauce (you can actually use any berry/berries you like):

Boil berries in a small amount of water (cover the bottom of a small sauce pan, then pour in about 1 - 1.5 cups of berries). Use a sweetener of your choice, I used Truvia to sweeten mine. You could also use cassia oil to lightly sweeten.

When the berries are soft, break them up with a spoon or run through a blender/food processor. I used a wooden spoon and the raspberries broke up nicely. Let cool and fill the hole of the pancakes.

Finnish oven pancakes

I love these! Always have and always will! They are tasty and less work than making individual pancakes. They don't smoke up the house (yea, I need a more efficient exhaust system for sure!) although time wise you may not be saving any.

Try them, they are delicious!

You will need:

1 stick of butter
4 eggs
1/3 C sugar or any natural sweetener
salt
1 C flour
4 C milk (about)

*Preheat oven to 400 degrees.

*Place a 9x13 cookie sheet in the hot oven for a few minutes and then put the stick of butter in the pan to melt still leaving in the oven. Once melted and before pouring the batter in the pan, make sure you swirl the butter around the edges and bottom so your pancake doesn't stick anywhere.

*Mix 4 eggs, 1/3 c. sugar (or less, less is best), and a dash of salt.

*Pour melted butter into egg mixture. Then add 1 c. flour alternately with 4 c. milk, beating after each addition. This batter should feel like thin cake batter but not runny like water so make sure you add the milk carefully. I used 2 cups one time and 3 cups the next. I also used Almond milk which is a little thicker than regular milk but you get the picture, just keep an eye on the consistency of the batter.

*Pour the batter in the pan and dot with a few thin slivers of butter (2-3 is enough). Bake at 400 degrees for 40 minutes.

The pancake will have a wonderful smooth texture, almost like a custard. Serve with fresh berries, 100% pure organic maple syrup or really anything you like. Enjoy the hills and valleys of your delicious oven pancakes!

NOTE: Put the knives away and tear a piece of the pancake with your hands when you want some. That's how we do it in the old country :o)