Woah, evidently this is my first post in a while! Apparently, it is much easier for me to be creative in the kitchen during the winter months. At any rate, I whipped up this little doozy this AM, and if the response from the people in my house is any indication, we have a winner! Ding! Ding! Ding! Ding!
First, I must explain the name. The basis of this little delicacy is pancake mix. Basically, each of these mouthwatering little bites of joy are individual sized pancakes. Easy! Since they are baked in a muffin tin, they look kind of like tarts, but because of their pancake roots, I have chosen “pan-cupcake.”
Get it? It’s a pancake. It’s a cupcake. Ya dig?
Second, I used cherries as the filling. I imagine these would taste just as good with apples…blueberries, preserves of some kind , etc., etc. Next time, I just may be REALLY wild and crazy and use marmalade or something insane like that! This time, we have chosen cherries.
And now, for the nuts and bolts…the recipe, complete with photos! Enjoy!
A variation of “Dutch” or “German” muffin-tin pancakes, I selected all vegan, plant based ingredients. You will need:
Organic Multigrain (vegan) Pancake Mix
1 Individual Serving Cup Organic Applesauce
Vanilla Soy Milk
Earth Balance Spread
Evaporated Cane Juice Sugar
1 Can Pitted Tart Cherries
Prepare the pancake mix per the instructions swapping, of course, anything calling for eggs, milk, etc. with the applesauce, olive oil and soy milk. Make the mix slightly thinner than normal as it is going to go into the muffin tin, as opposed to the skillet!
Add the mix to the muffin tin, filling each cup slightly less than halfway full.
Bake at 350 degrees (preheated) for 15 minutes. At the 15 minute mark, remove from heat and use a teaspoon to make impressions in each cake, similar to the technique used in “thumbprint” recipes.
Add a tiny amount of Earth Balance Spread to each impression – it will get melty – and sprinkle a small dusting of cane sugar to each cake before returning to the oven for another ten minutes.
After ten minutes remove, and let cool in the tin for fifteen-twenty minutes.
Remove them from the tin, and place them in a glass or non-stick baking dish.
Add a teaspoon full of the cherries (with the juice!) to each cake, and sprinkle again, with another dusting of sugar.
Return to the oven – for ten more minutes – at 300 degrees. The juice, cherries and sugar will caramelize just slightly.
Even though it seems there are numerous steps to this, the total prep and baking time is just slightly over an hour.
Consider yourself lucky, though, if the treats last that long!