Baked Pancake Baskets

Having pancakes very often can make you get tired of the always same shape and consistency. If you feel like pimping your pancakes a little, this is what you could do! I love them this way... They become slightly crispy around the edges, but stay soft and fluffy in the middle. Perfection right there. But that's not all people! You can fill your little baskets with any cream, yogurt or custard you want! For breakfast, I chose blueberry yogurt. BUt if you want to serve these pretty baskets for dessert, feel free to fill them with vanilla cream or flavoured whiped cream!

Ingredients
(makes around 20 mini pancakes or 10-12 normal sized ones)

• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• pinch of salt
• 1 teaspoon baking powder
• 3/4 cup buttermilk
• 1/4 cup milk
• 1 large egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract or cinammon

NOTE: If you make mini pancakes, you will need a mini muffin pan. If you make normal sized pancakes, you can use the normal sized muffin pan!

Preparation

Heat a large flat frying pan to medium heat. Preheat oven to 200°C. Mix dry ingredients in a medium bowl. In a small bowl, microwave the buttermilk and milk to room temperature, about 20 seconds. Whisk in egg, butter, and vanilla. Add wet mixture to dry and whisk just until combined. (If batter becomes too thick, stir in a tablespoon or two of milk)

For the mini pancakes, scoop the batter with a tablespoon and carefully place onto the frying pan, holding the spoon close to the pan to make small circles. Cook 2 minutes, until bottoms are golden and tops begin bubbling. Flip pancakes and cook for about one more minute, until golden. Now,press your pancakes into the muffin tray. One pancake into each individual form. No linings or muffin paper needed! Bake them in the oven for 10 minutes, or until the edges have darkened in colour! Take them out, let them rest in the muffin pan for 2 minutes. Take the baskets out of the forms and let them cool completely before filling with yogurt.