November 28, 2013

My kids love pancakes. I am not a fan of standing over the stove, pouring and flipping one by one until you have a stack that can be served. Puffins are our family name for mini Dutch  baby pancakes. Basically the same batter as pancakes, these puffy little lovelies rise up like a popover, and then quickly fall to create a niche for delectable fillings.  On days like today I can give the kids a hearty  meal, and then get  back to the final touches of dinner. From our house to yours, Happy Thanksgiving!

1 C. milk

1/2 C. butter, melted (one stick)

6 eggs

1 t. vanilla

1 C. flour

1/2 t. salt

a pinch of cinnamon


Mix the milk and butter. Add the eggs and beat well. (Do not add the hot butter to the beaten eggs) Add your dry ingredients. Mix well. trying to get  as many lumps out as possible. This can also be done in a blender. (Pictured ingredients are for half of a recipe)


Pour into lightly oiled muffing tins. Use oil or cooking spray. I find butter makes them stick. Fill about 3/4 of the way.Bake in a pre heated 400 degree oven, for 15 minutes or until lightly browned.


They will rise significantly! And fall quickly, creating the pocket for filling.


Filling possibilities are endless. Here you have peanut butter, nutella, blackberry preserves and apricot preserves. A dusting of powdered sugar and breakfast is served, start to finish in less than 30 minutes.





  1. I love that idea! Thanks Rozz!

  2. A perfect “day after Thanksgiving” breakfast! Can’t wait! Thanks, Roz! 🙂 Hope you and yours had a great day:)

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