Ingredients
- 1 cup milk
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- Strawberry sauce (recipe follows)
- Sweetened whipped cream
(optional)
Instructions
- Preheat oven to 400 degrees.
Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin
tins).
- In a blender, combine milk, eggs,
flour, salt and vanilla and blend on low speed for 30 - 45 seconds. With
blender running on low speed (only if you have the lid with the removable
center, otherwise add a little bit of the butter then blend in short
increments), slowly add butter, then blend 30 seconds on low.
- Add scant 1/4 cup batter (about 3
Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in
preheated oven 15 - 17 minutes until puffed and golden (they might look
like rounded muffins but they will totally deflate once you take them out
of the oven). Serve with strawberry sauce and sweetened whipped cream or
maple syrup.
Strawberry Sauce
- 4 cups diced fresh strawberries
(1 lb 5 oz)
- 1/3 cup granulated sugar, then
more to taste
- 1 Tbsp cornstarch
- 1/2 cup cold water
- In a medium saucepan whisk
together sugar and cornstarch. Add cold water and strawberries and cook
mixture over medium heat, stirring very frequently until sauce has
thickened and strawberries begin to break down. Optionally, blend mixture
in food processor or blender to finely chop strawberries. Serve warm over
pancakes, store in an airtight container in refrigerator.
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