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.
Each set includes:
- 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.
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
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. Today is also our monthly Lazy Susan. Head over to Fudge Banana Swirl to see what Chenin has made us for breakfast/