Pancakes. I love them. And respect them, in all of their forms. So, sometimes in order to fully appreciate those other forms, you have to make pancakes that are shaped like eggs. That are filled with apple pie. (Or jam. I love jam.) How did you come up with that one, you might ask? Was it inspired by the ever-nearing egg n’ bunny holiday? Or, perhaps an obession with egg-shaped things? Nay, dear friends, nay. While looking for my cupcake pan, I ran across an egg-cake pan I bought from Micheal’s a few years back and thought, “Hey. Egg-shaped baked goods. Why not?”
Now, pancakes baked in a muffin tin are tough and spongy. This is because they, in their unique battery form, are not meant to be baked for long periods of time at comparatively lower temperatures than the range top. S’okay, pancake batter. I love you just the way you are. So. How do you remedy that if you are as determined to make egg-shaped breakfasts as I am? Blast the heat and break up the thickness of the batter by filling it with stuff. I was a genius.
Until I discovered ebelskivers. Damned Scandinavians.
But, then again, I didn’t have to buy a stupid ebelskiver pan. HA! Pwned! My deflated ego is somewhat mollified. And neither do you, by the way. You don’t even have to have a sweet egg-cake pan. Or, hell. You don’t even need a cupcake pan. If you’ve got the patience and small bowls (like 1/3-1/2-cup OVEN SAFE bowls) you’re good to go. If you don’t have an oven…*palm-to-face*
I, of course, made these guys pretty healthy by keeping the fat to a minimum. They turned out a little dry, but the filling mitigates, and syrup is the cure-all for everything. Even cancer.
Makes 6 eggs
1/2 cup Whole wheat flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Oil
1/2 teaspoon Vanilla
1 Extra large egg, separated (or 1 large egg + 2 tablespoons water)
1/2 cup Almond milk
1. Preheat oven and baking vessel in a 400-degree oven. If you have convection heat, all the better. If not, I would increase the heat to 425.
2. Combine the dry ingredients.
3. Combine the wet ingredients, except the egg white. Please don’t combine the egg white.
4. …Because you are now going to whip that egg white. And whip it good. Until stiff peaked.
5. Combine the wet and dry, then fold in the white.
6. Carefully (although if I have to tell you to be careful when taking something screaming hot out of the oven, I think you should re-evaluate your living situation. Perhaps hire a nurse maid.)…take the vessel out of the oven, spray with non-stick spray and fill half way with the batter.
7. Dollop a spoonful of filling of choice (I used strawberry jam and home-made apple-pie filling) in the center and cover with another spoonful of the batter.
8. Return to oven and bake until browned-about 5-7 minutes.