I’m a football widow.
Not all the time, not all season long, which is FOREVER long, but towards the end, during the playoffs and the Superbowl itself.
I can’t fault my husband in any way. He loves the sport, but even so, he’ll record a game and watch it later on so that he’s available for our family’s needs.
So, during playoffs and the Superbowl itself, it’s only fair that he be able to hang out with his friends and watch the game.
That leaves the girls and I with a few meals that are just for us, and sometimes I try to do something fun. Sometimes I’m just totally out of ideas.
Today’s meal is one of the totally out of ideas meals. It was a Sunday night playoff game and I had no idea what to cook when I got home that night with the kids. We’d been running errands, it was evening, it was winter, it was dark, and it was really any other excuse I can come up with not to want to make dinner.
But, then I remembered that a friend had sent me a fun looking recipe to try, some pancake cups, which she thought looked right about my style. She was right! Except they were breakfast, not dinner. But really, does it matter? Nope! Not in my house it doesn’t.
So on that night (the cold, winter, dark night where I didn’t want to make dinner) I made breakfast instead, trying out these cute little pancake cups, which I have fondly renamed Upside Down Pancakes, because they are made in muffin tins, and when I cooked them there was a better well for my fruit compote when I turned them upside down than there was when I left them right-side up.
And so, with a recipe from “Racing and Saving Mama,” sent to me by my friend Gina, here are the Upside Down Pancakes for your next brunch, or dinner! I have put any modifications I may have made, in parentheses.
UPSIDE DOWN PANCAKES
1 cup milk (we use skim)
1 cup flour
1/2 tsp. salt
1 tsp vanilla
1 tsp orange zest -optional- (I didn’t use it)
1/4 cup butter (I use I Can’t Believe It’s Not Butter) melted
(I also added in some Jimmy Dean Turkey Sausage Crumbles to half of my tins.)
Preheat oven to 400 degrees.
Blend first six ingredients in a blender. (I used a hand blender to blend them.)
Be careful to see that any flour clumps are well-blended.
Blend in butter a little at a time in order to temper the eggs.
Grease muffin tins well and distribute the batter evenly between the 24 tins (I got 12 but I think my tins are larger than hers.)
The author of the recipe recommends using 1/4 cup of batter in each tin.
Bake for 15 minutes until puffy and golden on top.