These cute little Apple and Cranberry Puffy Pancakes are the perfect breakfast on the go! Ready in under 30 minutes, you can fill them with whatever fruit you want to make an utterly delicious portable breakfast!
Disclaimer: I was sent a copy of Super-Quick Muffin Tin Meals to make something from and review, however, all views and opinions are my own.
Happy Thursday! Today I have a special post for you.
My friend Melanie, of Reasons to Skip the Housework has a BOOK out!!! And it’s AMAZING!
It’s called Super-Quick Muffin Tin Meals and there are 70 recipes from breakfast to lunch to dessert, all made in… you guessed it: a muffin tin!
I mean, how genius?! Easy recipes that are delicious AND portable.
Besides the fact I think mini things are cute, making your meal in a muffin tin is a great way to portion it out, so you can still enjoy treats but in a healthier size.
You will find photos galore in this beautiful book, along with recipes for kids, parties, dinner, breakfast, lunch and dessert. There are loads of recipes I would never have even thought to make in a muffin tin, but they look so utterly scrumptious I’m going to have to.
Things like Lasagna Cups, S’mores Pockets, Twice Baked Potato Cups and the recipe I finally decided on: Puffy Pancakes.
Who could resist a beautifully golden, puffy pancake filled with applesauce and cranberries? (Of course you can fill your pancakes with whatever fruit you want, but since it’s Autumn, I wanted to have an apple and cranberry filling!)
How cute?! ^^
I might have to admit I had these for breakfast, lunch and dessert the other day… but I’m not one to follow rules anyway. I won’t be told what I have to eat for breakfast/lunch etc. 😉
These pancakes are so easy to make; you could easily make them in the morning to serve straight away, or make them ahead and have them ready to go for the week.
If you wanted to do that, I’d suggest baking the pancakes, leaving them to cool and then putting them in an airtight container without their filling/topping.
Another thing I love about this recipe? The fact it’s all in one. You just put everything in a bowl and beat it together for 3 minutes before dividing the mixture between your muffin tin.
After baking for 12-15 minutes, they will be HUGE, puffy and golden. I wanted to dive right in, but Melanie says that as they cool, they sink down so that you can put a filling in. The thought of missing out on a fruity filling actually made me patient… for once.
I decided on using Apple sauce and fresh cranberries for my filling. I’m kind of obsessed with apple sauce on my oatmeal at the moment, so I just knew it would be delicious inside pancakes. Then the fresh cranberries add a little tartness. If you don’t like the tart flavour of cranberries, you can cook them with some sugar and water or use some cranberry sauce.
I can’t wait to make the next recipe I have marked from Muffin Tin Meals. It really is beautiful and you should go order it!
- 1 cup (235ml) milk
- 1 cup (158g) plain flour
- 6 large eggs
- ½ stick (56g) unsalted butter, melted and slightly cooled
- Pinch of salt
- 1tsp vanilla extract
- 12tbsp applesauce
- Handful of fresh cranberries, chopped finely
- Preheat the oven to 200C/400F and spray a 12 hole muffin tin with cooking spray. Make sure to spray it really well otherwise the pancakes may stick.
- Place milk, flour, eggs, butter, salt and vanilla extract into a large bowl or the bowl of your stand mixer and mix on high speed for 3 minutes.
- Mixture will be smooth and light. Divide the batter between your greased muffin holes, fill each one half way.
- Place in the oven for 12-15 minutes until risen and golden. They will be REALLY puffy and big, but will start to sink down as they cool.
- Leave to cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely. I found it easier to run around the edge of each pancake with a sharp knife to help loosen them up.
- Once cooled completely, place 1tbsp of applesauce into the centre of each pancake and top with a few of the chopped fresh cranberries.
- Pancakes will keep in an airtight container, at room temperature for 2 days with filling, 5 days without.
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