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Have you ever had a puffin?
Published: 8/31/2011 5:26 PM
Last Modified: 8/31/2011 6:29 PM


Pancake + muffin = puffin


Another kind of Puffin... courtesy Shutterstock

I ate puffins for Sunday morning brunch.

Of course, I am not referring to the Atlantic seabird with the bright orange beak. What I made was a pancake-muffin hybrid.

They were incredibly simple and potential toppings are endless. The puffin recipe I chose was similar to a mini German pancake. It puffed in the oven and then fell, creating a cup shape perfect for holding toppings.

The cook who shared the recipe online topped them with strawberries and syrup, but the few I had in the fridge looked sad. I defrosted some blueberries and used them with the syrup instead. They soaked up the blueberry juice like a sponge.

I also have had German pancakes at a restaurant near Dallas before with lemon and powdered sugar so I tried that, also.

Since the puffins have no sugar they have a savory, eggy flavor and I could easily see using a topping like crumbled sausage or sautéed mushrooms.

Or why not split the difference and go salty/sweet with crumbled bacon and maple syrup?

Here’s the recipe:

Pop-up Pancakes
makes 24

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

1. Preheat oven to 400 degrees and grease your muffin tins
2. Mix all the ingredients in a blender, small electric mixer or whisk.
3. Pour the mix into your greased muffin tins.
4. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pop them out. Hopefully, they were greased well enough and should pop right out. The puffiness will die down as they cool, and they become more like a cup.

Adapted from a recipe on makeandtakes.com




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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