I think I may just be a genius after all--well, sort of. You know how there are certain baking pans that are ostensibly only for the purpose of a certain baked good...take my madeleine pan for instance: it only seems good for turning out perfect little fluted yummies. Today, however, I had an idea that would forever convert my madeleine pan into a dual purpose apparatus.
Since it is only the two of us in the house, we always seem to have leftover pancake batter when we make pancakes. I hate to throw away good batter, but I usually do since I know we won't use it later. Then, while making pancakes today, it struck me how similar the batter was to madeleine batter. Aha! That's when I came up what shall henceforth be known as Madcakes! Pancake batter + a buttered & floured madeleine pan + about 10 min. in 375* oven = Madcakes. Fluffy delicious little muffin-like morsels of yum! They're not as sweet as cookies and they are much fluffier, but they would be perfect with some jam and butter at tea.
Here's the pancake recipe I used:
|1.||In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.|
|2.||Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.|
Moving on to the Madcake directions. . .
Preheat oven to 375* You need to make sure you have at least 3/4 to 1 cup of batter left. I folded in an extra tbsp of melted butter. Butter and flour the pan, then spoon a generous tbsp of batter into each well. Bake at 375* for around 10 minutes, but do check often after they have risen because different batters will cook at different rates. They are done when they spring back to touch or a fork or toothpick comes out clean. Voila! Madcakes! Enjoy with butter, jam, and tea!