I almost feel guilty writing this up as a “recipe” as it’s one of my dirty little secrets when it comes to ridiculously easy cooking. With a creative twist on pancakes, a muffin tin and some amazing fresh fruit – breakfast last weekend was incredibly filling, incredibly good and most importantly – ridiculously easy. Here’s how I did it.
Off the Shelf Pancake Mix, the just add water one – SERIOUSLY!
Favorite Berry (1 pint)
Butter (4 tbsp)
Powdered Sugar (1/4 cup)
First start with the pancake batter. Preheat oven to 350 degrees and then prepare the pancake batter. A little trick to spice up any pancake or waffle mix is to add 1 tsp of Crumble Spice to each cup of mix. Stir until well combined and then just add water per package instructions. Spray a muffin tin with cooking spray and place approximately 1/4 cup of batter in each well. Place in the oven and bake for 15 minutes.
While the pancakes are baking, in a saucepan melt the butter and stir in the powdered sugar and half the berries. Cook at medium heat until all the berries have broken down and form a nice sauce (you’ll want to do some mashing periodically with a fork to break up the berries). Continue cooking and stirring for 10 minutes and then set aside until the pancakes are done.
Turn out the pancakes and arrange on a plate, drizzle with the berry sauce and sprinkle remaining berries and bananas over the top and dust with powdered sugar and serve.
Now wasn’t that just too ridiculously easy. Enjoy!