Today I am teaming up with Pampered Chef to Help Whip Cancer. Pampered Chef is donating 25% of Help Whip Cancer® Fundraiser Cooking Show sales during the months of May and October to the American Cancer Society. Isn’t that reason enough to host a Pampered Chef party? Pampered Chef is offering pink kitchen products and $1 from each sold will also go to the American Cancer Society. They also launched their Help Whip Cancer app this morning and are donating $1 to ACS for every “like” and “share” in May on Facebook! Today Pampered Chef and I are giving away (5) Help Whip Cancer gift sets.
- Paisley oven mitt
- Paisley oven pad
- cake tester
- small batter bowl
- cake pan set
- Exclusive pink scraper
Want to talk about puffed pancakes? I love making pancakes for my family. They all love them, and I love making them happy. You know what doesn’t make me happy? By the time I sit down to eat my pancakes, they are all finished and ready to move on to something else. I saw this recipe in Midwest Living Magazine, and knew that it was the answer. You make one large, gorgeous, puffed beauty, and slice it like pie. It is a cinch to make, and less clean up than a normal pancake. When the pancake bakes, it forms a bowl, and it is the perfect receptacle for berries, bananas, sauteed apples, whatever strikes your fancy.
Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served. Today is also our monthly Lazy Susan. Head over to Fudge Banana Swirl to see what Chenin has made us for breakfast/
- 2 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- zest of half a lemon
- raspberries and blueberries
- powdered sugar
- maple syrup
- This recipe works best if the eggs are room temperature. I never think about that when I am making this recipe, so I drop the eggs in warmish water for 15 minutes before, works like a charm.
- Preheat the oven to 450 degrees.
- Add the eggs to a blender. Let it run for 30 seconds or so. You can do this by hand if you want to, but I like how frothy the batter gets in the blender.
- Add the flour, milk, almond extract, vanilla extract, and lemon zest. Blend again.
- Pour 2 Tablespoons of melted butter into the blender while it is running.
- Take the pan out of the oven and add the rest of the butter. Butter the sides and bottom of the pan.
- Pour the batter into the hot pan and put it back into the oven.
- After 15 minutes, it looks like this.
- Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served.