I’m always looking for inspiration for quick, easy and healthy breakfasts. We get a bit stuck in a toast, cereal, and fruit rut (although we do love pancakes at the weekend when we have more time, especially this easy recipe by Jamie Oliver). So when I found a recipe for oven-cooked Pancake Muffins on the blog Family Fresh Meals, I couldn’t wait to try them. They can be cooked in batches at the weekend, and then handed out first thing in the morning for breakfast throughout the week (or even grabbed on the way out of the door if you have a late riser!).
The beauty of these muffins is that you can fill them with anything. I chose to stick to blueberries and raspberries – but I will be trying sausage, cheese, bacon, and banana soon. They taste just like pancakes, with a heavy, quite sticky consistency (don’t expect a fluffy cake!) but they are far more convenient than standing over the hob cooking batches of pancakes in your pyjamas!
Oh and the ingredients list Batter Mix – I am sure you can also use homemade batter (check my recipe here) but I wanted to stick to the original recipe, so bought ready-made. Let me know if you try it homemade!
2 cups batter mix
2/3 cup milk
1/2 cup Maple Syrup
Preheat oven to 350’C.
Whizz the batter mix, milk, eggs, and maple syrup together until smooth.
Pour into muffin cases (right up to the top) and then drop your fillings into the mixture (we went for blueberries and raspberries, both sliced into quarters).
Pop into oven for 20 minutes, checking they are ready with a skewer (it will come out completely clean when they are done).
Let me know if you try them!