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Epicurious

Brunch Babies

These are puffy pancakes baked in 8-inch foil pie tins. Serve one per person. Offer toppings at the table. All six pancakes take just a few minutes to bake to crusty perfection at convection bake.

Recipe information

  • Yield

    makes 6 servings

Ingredients

1 1/3 cups milk
1 1/3 cups eggs (about 6)
1 1/3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
6 tablespoons butter, melted

For Garnish

Powdered sugar
Lemon wedges
Fresh fruit, cut up (bananas, berries, melon)
Whipped cream

Preparation

  1. Step 1

    Mix the milk, eggs, flour, granulated sugar, and salt with an electric mixer or in a blender, until smooth. Let the batter stand for 30 minutes before baking for best results.

    Step 2

    Position the oven racks so that they are equally spaced. Preheat the oven to convection bake at 450°F.

    Step 3

    Brush each of six foil pie tins with 1 tablespoon melted butter. Divide the batter equally among the pie tins, 1/2 cup batter per tin. Place two tins on each oven rack, staggered to allow for air circulation. Bake them for 10 minutes, until puffy and golden.

    Step 4

    Serve one pancake per person and offer a choice of toppings.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsPancakeBrunchNut FreeVegetarianEasyBakingBlenderElectric MixerCookbooks
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