MINI GERMAN PANCAKES

Because of our schedules, breakfast at our house is usually "fix your own". 

MacDaddy is an early riser. He loves to get going in the morning...watching his business shows, catching up with the world...reading the WSJ.  I love to stay up late...no noise...no distractions...and paint into the wee hours. Then I sleep late. With this kind of "schedule", breakfast is a "make your own" affair.

But sometimes, I wake up early with the urge to make something different...something special. And that was the case this morning.

I found an interesting recipe on Pinterest...and AllRecipes.com

Mini German Pancakes. 

The recipe is quite basic, but the photo drew my attention. So this morning....I prepared them. And I am so glad I did. They're delicious!

The batter is rather "eggy"...just as it should be. And they all puffed up just like they perfectly!  I made them in the Demarle at Home Muffin Flexipan...No oils, butter, or sprays are needed in these pans. (The new Popover Flexipan would work with this recipe, too.)

To serve...I made a fresh berry compote, using fresh blueberries and strawberries...and no sugar!

Here's the recipe:

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. grated orange zest (this is optional, but it tastes great!)
1/4 cup melted butter

1.  Preheat the oven to 400 degrees F. In a blender, combing milk, eggs, flour, salt, vanilla and orange zest. (Make sure there are no flour clumps!)

2.  Blend in butter, a little at a time.

3.  Fill the Demarle at Home muffin cups a little less than half full. (If using conventional muffin pans, grease them!) You should get 18-24 cups.

4.  Bake for 15 minutes, or until the pancakes are puffy and golden on top (edges should be slightly browned).

5. Serve with your favorite toppings.

Fresh Berry Compote

2 cups fresh blueberries and strawberries. (I mixed a pint of        blueberries with 3 large, chopped strawberries)
2 Tbsp. water
1 Tbsp. butter
1 tsp. cornstarch
(If desired, you can add 2 Tbsp sugar. I did not.)

While the pancakes are baking:
In a medium saucepan, place all ingredients and bring to a boil for about 3 minutes. Stir occasionally, to keep from burning and sticking. Simmer 2-3 minutes until slightly thickened. Spoon into the wells of the pancake. Dust with powdered sugar, if desired.

YUM!

BLUEBERRIES! (and a recipe)

I have teen thinking about blueberries...

Yesterday, I found the first Florida blueberries in the store. They're still a bit pricey, but I just had to have them. There's no fruit I love more than blueberries!!! 

And then my sister called to say that her local blueberry farm is ready for picking...and the lady who makes the most fabulous fresh blueberry pies, made a quart of the filling for my sis...to use in little tarts for her party tonight. My mouth is watering, just thinking about these tarts....

So...off to Pinterest, I went...searching for recipes with blueberries. Some were new to me, and others are old friends. 




And then I remembered the most refreshing cake I ever made...and it had blueberries. This is one of the easiest cakes I have ever made, too!

Starting with a WHITE cake mix... using milk in place of the water (It makes a richer cake!) It's perfect for a Memorial Day dessert (or July 4th or Labor Day!). I call it the "Fruited Plains" cake. (I posted this a year or so ago, too...it's THAT tasty!)

"FRUITED PLAINS" CAKE

1 white cake mix

vegetable oil

eggs or egg whites (I used whole eggs)

milk

Heavy Cream

Powdered sugar (about 1/8 cup)

Strawberries

Blueberries

Prepare the cake mix according to the directions on the box, but substitute MILK for the water. Pour into two, greased and floured, 8 inch round pans. Bake according to the directions on the box. Cool in pan for 10 minutes, then invert onto cooling racks.

(I baked mine, for 35-40 minutes, in a large round Demarle at Home flexipan...no oils, sprays, butter, flour needed!)

When the cake is completely cool, place the first layer on a cake plate. Whip the heavy cream until peaks form. Fold in the powdered sugar. Spread whipped cream on the first layer. Top with sliced strawberries. Top this with the remaining layer of cake. Spread with whipped cream and tip with blueberries.(I cut the Demarle layer in half...spreading the cream between the layers). If desired, add a large dollop of whipped cream in the middle of the top layer, then gently press a large strawberry on top...maybe partially sliced and fanned out.

Place the cake in the refrigerator until ready to serve. It truly is much better when chilled.

Enjoy!

And happy Mother's Day to all you moms...

Jane

I am linking up with Foodie Friday...Check out all the delicious recipes this week...

PARMESAN HASH BROWNS and BUTTERMILK BLUEBERRY BREAKFAST CAKE

Yesterday, I posted photos (on Facebook) of two more delicious dishes I made in my Demarle at Home FLEXIPANS...and I have had requests for these recipes over and over again... Since it's easier to share the recipes through my blog... here goes!

Parmesan Hash Brown Cups

By Monica  http://www.theyummylife.com            Servings: makes 12
(The original recipe has been modified to use in Demarle at Home Flexipans)

Ingredients

·         1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel

·         3 green onions, chopped (approx. 1/3 cup), both white and green parts (I used 2)

·         1/2 cup grated Parmesan cheese

·         1 teaspoon kosher salt

·         1/2 teaspoon black pepper

·         2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Place the Muffin Flexipan on the medium perforated baking sheet and set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes. The potato cups should pop right out of the flexipan, but if needed, gently press the bottom of the muffin flexipan to release each potato cup out and place on serving plate. (The recipe suggests inverting the potato cup, serving it bottom side up, but there was no difference in the top or bottom. Both were perfectly browned . Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin flexipan, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans. 

SERVING SIZE = 1-2 hash brown cups per person

BUTTERMILK BLUEBERRY BREAKFAST CAKE

(MacDaddy REALLY loved this! Light texture, full of fresh blueberries, and not too sweet!)

Buttermilk Blueberry Breakfast Cake

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Recipe modified to use in a Demarle at Home Flexipan

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* 

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

2 Tbsp. sugar for sprinkling on top of cake

* 7/8 cup = 3/4 cup + 2 tablespoons

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Place a Demarle at Home Flexi-pan on the Medium Perforated Baking Sheet. DO NOT USE OIL, BUTTER, NON-STICK SPRAY!!! Spread batter into pan.  Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before unmolding the cake onto a serving plate. Sprinkle the cake with the remaining sugar.

***I found both of these recipes on Pinterest and modified them to use in Demarle at Home Flexipans...Both dishes come out cleanly from the molds/pans. Cleanup is just a quick soap and water wash. These Flexis make cooking healthier and EVERYDAY EASY!!! If you would like to know more about these pans, please email me.

Enjoy!
Jane

I am linking up with Foodie Friday!