Breakfast (literally meaning “breaking the fast” of the night) is the most important meal of the day. At least, that’s what we’ve all grown up to believe. I never really sit at the table and have breakfast. It usually comprises of a cup of coffee or juice, a fruit and some Weetabix. Only on weekends do I put in a little extra effort and cook something for the family for breakfast.
One thing my family loves is pancakes. My mom is kind of obsessed with it. She had been to Norway many years ago and had pancakes almost every day for breakfast. She was hooked! Now that her daughter is fully capable of making this breakfast delicacy, she insists on making it more often. So, on most Sundays I wake up and flip pancakes in the kitchen.
Today I wanted to try something out. Everybody knows what pancakes look like. The most people have tried to do is experiment with the pancake shape. Here I have for you Pancake Cupcakes with Maple Frosting. It’s really simple and doesn’t require much skill. With minimum effort you end up making these pretty cupcakes. People will think you’ve slogged in the kitchen for hours making these. Some may not even realize they are having a pancake cupcake. Trust me, you will love eating it simply because they look so good. Kids will love it too. I ended up making a dozen with this recipe and they are over. Just to jazz it up a bit and give some more variety, you can add a few berries or crisp bacon (YES, BACON) after frosting if you like. Enjoy baking….
Pancake Cupcakes with Maple Syrup Frosting
For Pancake Cupcakes -
Flour – 2 cups
Eggs – 2
Milk – 1 ½ cups
Baking Powder – 1 tsp
Castor Sugar – 2 tbsp
Butter – 1 ½ tbsp (melted)
Vanilla essence – ½ tsp
- Pre-heat the oven to 175 degrees Celcius. Line the cupcake tray with cupcake lining paper and keep aside.
- In a bowl, sift flour and baking powder.
- Add the egg and mix well. Pour in the milk and mix everything together.
- Add the sugar, butter and vanilla essence. Give it one last mix.
- Fill the cupcake moulds 3/4th with the batter and bake in the oven for 20 minutes. They should be firm and springy when touched.
- Remove from the mould and allow to completely cool on a wire rack before frosting.
For Maple Frosting –
White Unsalted Butter – 200 g
Icing sugar – 3 tbsp
Maple Syrup – 2 tbsp
- In a bowl, beat the butter and icing sugar till light and fluffy.
- Add the maple syrup and continue to beat it till well incorporated.
- When all the sugar has melted, the frosting is ready to be used.