Making friends was a lot simpler at age six.
“Hi, want to build a pillow fort with me?”
“Okay, we can eat cookies in it!”
Now four years into university, it's easy to just settle into a comfortable friend group, with less emphasis placed on meeting new people. Plus there are the midterms and extra curricular commitments keeping us busy. And showing up to class with scraggly hair and toothpaste stains is not really conducive to good first impressions. Yah, personal experience speaking.
With that said, a play date took place at my house this past Saturday.
“Hi, want to come over for brunch?”
“Okay, I can make candied bacon!”
Oh I see how this works.
So during a morning play date involving two university students, these baked pancakes were created. They are doughy, yet light, and crunchy on the sides, yet moist in the center. Plus the toppings are endless. Powdered sugar for breakfast? Yes please. Making new friends is fun.
Adapted from Allrecipes (makes 6 mini pancakes)
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg or cinnamon
1 pinch salt
2 tablespoons butter
2 tablespoons powdered sugar for dusting
1. Place a 6 cup (extra large) muffin tin inside the oven and preheat oven to 475 degrees F (245 degrees C).
2. In a medium bowl, whisk together eggs and milk. Gradually whisk in flour, nutmeg/cinnamon and salt.
3. Remove hot muffin tin from the oven and add a thin slice of butter in each muffin hole. Stick tin back into oven until butter is melted and slightly browned (~1 min). Take the tin out and swirl butter until the bottom is completely covered.
4. Reduce oven heat to 425 degrees F (220 degrees C). Meanwhile, divide the batter between the muffin tins and return tin to oven.
5. Bake until the pancakes have puffed up and are lightly browned, about 10 minutes.
6. Transfer out of tin and sprinkle with powdered sugar. Garnish with berries, lemon slices and maple syrup if desired