I found this great picture on Pinterest of a German pancake. I don’t really have a clue how they got the edge of the pancake to climb up the sides of the skillet, but it got me wondering how I could achieve the same result without a skillet (because I don’t have one), and in my toaster oven (because I’m too lazy to turn the oven on).
The following creativity ensued. I wasn’t sure how it would workout, but what the heck – it’s worth a try right?
I did grease the egg shells first so that they wouldn’t pull the dough with it when I removed it after baking. That worked great, but the fluffiness of the mix kinda pushed the shells up more than I would have liked. Next time, I’d figure out how I could apply weight to the shells to keep them down so the hole in the center would be deeper.
Anyway, I ended up with some perfect little muffins with craters in the center and I knew EXACTLY what was going in there.
Peaches and cream baby!
I first experienced the sheer awesomeness of peaches and cream on pancakes as a kid. My family headed to Norwood, Ontario – a super microscopic town in cottage country for a wedding. We had brunch at the home of the bride the day after the wedding and they served pancakes with peaches and sour cream. It was ah-maz-ing (even though the peaches were canned).
Now that we’re in the peak of peach season, you know I’m all over those fresh peaches and I used whipped sour cream instead of the regular kind as it’s a little stiffer (although that would work fine too).
These are so good for a little afternoon snack with tea, or for an alternative to cookies when you’re caring something sweet, but not an insulin-spiking, sugar bomb.
I just used the straight up recipe for ProCakes and then added a little vanilla extract for additional flavor, and a tablespoon of coconut oil to keep them super moist and yummy.
If you try it, please let me know how it goes and take a picture for me!