Muffin top pans are amazing. No I am not talking about the ones that appear on yous hips, oozing out of your jeans – those are not so amazing. I’m talking about the ones that bake up the best part of a muffin. There’s just something magical about the top of a muffin. Or cupcake for that matter. But I have found that these pans are useful for other things too. How about some large cookies? Or pancakes?!
I found this recipe on Peanut Butter Fingers, originally baked in a loaf pan sans blueberries. But I thought, hey if they are going to be baked pancakes, shouldn’t they be shaped like them? Which is when I grabbed my muffin top pan and went to work. The crunch of the almonds and the juicy sweetness of the blueberries make these pancakes a great meal. I think a little lemon zest would’ve been nice in there too.
This quick recipe can be made even on a weekday (which is what I did today). It made 9 pancakes, which gives me some good leftovers for tomorrow morning!
1 cup Bisquick mix
3/4 cup almond milk
1 Tbsp canola oil
1/4 cup slivered almonds, plus more for garnish
1/4 cup fresh blueberries
- Preheat oven to 425 degrees. Lightly grease 2 muffin top pans; set aside.
- In a medium bowl, whisk together Bisquick, almond milk, egg and oil until smooth. Stir in almonds.
- Pour batter into muffin top pans, about half-way full. Top with blueberries.
- Bake for 8-10 minutes, allow to cool slightly, then serve with more almonds and syrup.
Source: Adapted from Peanut Butter Fingers