Baked Pancakes

The idea for baking pancakes in a muffin tin came from Kitchen @ Hoskins and their recipe for Pumpkin Streusel Pancake Cups. As I didn't have any pumpkin, I decided to use the basic pancake recipe from Lauren Chattman's Mom's Big Book of Baking, instead. Of course, these are different kinds of pancakes, and I ended up having to bake mine for longer than the new recipe. I think next time I make it like this, I'll try baking it at a higher temperature (maybe 375 F). 

These pancakes were fun to eat, drizzled with honey, and sprinkled with cinnamon. They contained a little sugar, but weren't too sweet. I actually had them sometimes with a savory meal. Perhaps next time, I'll leave out the sugar. Or not. 😊 Baking pancakes like this is a great idea!

Kitchen @ Hoskins Website, Pumpkin Streusel Pancake Cups

Mini-waffles 

I made these with my new Nordic Ware Silver Dollar Waffle Pan. (Nobody paid me to say that. 😉 I just mention it for anyone who's curious.) This was the first time I'd had waffles in years, so it was nice.

The first photo is of a waffle with melted coconut oil and honey, and bhujia (crispy Indian snack). The third photo shows the pan.

While the waffles weren't perfectly round, I didn't mind, as this was my first attempt, and they tasted good. The batter was from the buttermilk waffle recipe that came with the pan. I used lower heat for a little longer, to brown the waffles. The leftovers were easily crisped up a bit, in the next few days, in the toaster oven.