Halloween gives me a chance to let that inner child in me come out and pretend I am a kid again enjoying the excitement of the holiday from decorating my home, to handing out candy to the neighborhood children, even dressing up in holiday gear, and to baking creative recipes showcasing the holiday. It’s always been a fun time for me no matter what I do. What better way to use this pan than to make muffin pancakes!
I have owned many different baking pans over the years and eventually have given most of them away but not this skull pan. This is the third recipe I’ve made in this “scary” pan; see Pizza Skulls and Skull Cornbread with Cheddar and Jalapeno.
I first got this idea/recipe from Bob’s Red Mill which I didn’t care for – no flavor and too dense! So, sticking with a gluten-free flour I used my previously posted Golden Buttermilk Pancakes Using Einkorn Flour and the muffins were absolutely scrumptious smothered with Michigan maple syrup. I’m going to print the recipe again and I highly recommend it.
Skull Muffin Pancakes for Halloween - Boo
Golden Buttermilk Pancakes Using Einkorn Flour:
- 1-3/4 cups AP einkorn flour
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/4 tsp. baking soda
- 2 large eggs
- 1-1/2 cups buttermilk
- 2 tbsp. unsalted butter, melted
- fresh fruit or a jam of your choice
- Maple syrup and butter
Sift together the flour, sugar, baking powder, salt and baking soda, do this twice. Einkorn flour can form clumps easily as it becomes very fine during milling.
Whisk together the eggs, buttermilk and melted butter in a large bowl. Add the flour mixture to the wet mixture and whisk briefly, but vigorously, until the batter is smooth (you can put batter in the refrigerator overnight for lighter pancakes which I did).
Spray each well of the skull mold with non-stick spray. Pour 1/4 cup batter into each skull. The batter is too thin to hold any fruit or jam and ends up sinking. I tried using strawberry jam (blood) and it seeped through – that’s why the front of each mold is darker. Add another 1/4 cup until you have used all the batter. Obviously, you would just divide the batter evenly and maybe add fruit as a topping.
Bake at 400 degrees for 20-25 minutes or until lightly brown. Cool on a rack before turning out to serve. Place candy eyes in each mold – serve right away as the candy will melt.
Recipe by cookingwithauntjuju.com
See also Witches Finger Cookies
These pancakes are so cool! – they are to die for (ha ha). What a great idea for a Halloween brunch – and the fingers are very spooky too – What wonderfully creative ideas!
Thanks Terri – it is a cute idea and this is the third recipe I’ve made with this pan – I think I will keep it! If you’re looking for a gluten-free vegan, etc. recipe for pancakes that tastes really good give this one a try 🙂
Cooool
Thank you – I enjoy Halloween 🙂
Very creative! I’m glad to find another tasty way of using Einkorn flour. 🙂
Actually Ronit, I posted this pancake recipe back in February so it’s been around awhile. I used it because I was not happy with Bob’s Red Mill recipe. This is an excellent way to use just einkorn flour… 🙂
I read too fast, and thought this was different version of them. It’s good to know the same batter can be use in this way as well. 🙂
that skull pan is so fabulous! they are really scary! cheers sherry
Thanks Sherry – it’s fun to use. I love all the “spooky” things surrounding this holiday – never any spiders though in any form 🙂