Last week I was on holidays in Ontario’s beautiful cottage country. It’s a week I look forward to every year – a week spent enjoying the lake, views and a slower pace of life. The time spent lazing, reading, going for walks and feeding the chipmunks gives my mind a chance to recharge as we head into the busy Fall and even busier Winter seasons. In truth…when aren’t we busy?
Cottage life is something I treasure. While cottage ownership seems like a dream, I wonder if the responsibility of ownership would burst my bubble as days would get gobbled up with to-do’s, maintenance and all the other duties of a property owner. That’s what a house is for! And so for now I say NO THANKS and just stick to my worry-free week away while someone else handles all the other laborious and financial obligations 😉
One “chore” that I can’t avoid is making meals of course! Not so much a chore but a challenge in a kitchen that isn’t my own and without all the gadgets and tools from my own home. I try to bring all my essentials but I’m bound to forget one or two every year. Like last year when I made this and didn’t have a rolling pin so used a roll of plastic wrap to roll out the dough! It did the trick!
While packing this year, I tossed in my Pampered Chef Brownie Bar Pan. I had no specific plan or recipe to use it for but who knows what I may be inspired to do while away! Halfway through the week and with my second craving for pancakes, I looked over at my unused pan and the idea sprung to mind – what if I poured the batter in there instead! Originally thinking these would be “pancake muffins”, the texture was a bit more like a biscuit to me and so PANCAKE BISCUITS were born. The ratios are a bit different for these pancake biscuits than traditional pancakes but all the same simple ingredients. Plus, the maple syrup that goes straight into the batter imparts an incredible flavor and delectable golden crust. In other words…YUM!
You’ll have a ton of fun loading up your pancake biscuits with your favourite topping(s). You could do up a batch with one of many flavor combinations, or, let everyone go wild and top their own. For me, I had to go with bananas and chocolate but other combos at the top of my list are –
(1) brown sugar and cinnamon
(2) fresh berries
(3) peanut butter chips and honey
(4) lemon zest and icing sugar
(5) pumpkin pie spice
…and I could go on and on!
Of course if you don’t have the Brownie Bar Pan by Pampered Chef – what are you waiting for?!?! Just kidding. You could totally produce similar results using standard muffin tins. I would suggest keeping the filling to 2 tbsp or halfway per cup so they don’t overflow and you have room for yummy toppings!
PS – I’m not a rep for Pampered Chef – just happen to love many of their products…this pan especially.
What are your favourite recipes to make at the cottage or on holidays?
enjoy | liz | xo
- 2 cups pancake mix (I like Bob's Red Mill Gluten Free Pancake Mix)
- 2/3 cup milk
- 2 eggs, slightly beaten
- 1/2 cup real maple syrup
- *Toppings and add-ins of your choice
- Preheat oven to 350°F. Spray or line your brownie bar pan or muffin tins.
- In a medium bowl, combine the pancake mix, milk, eggs and maple syrup.
- Fill pans with 2 tablespoons of batter, or to about halfway full. Then add in 1-2 teaspoons of your favourite toppings.
- Bake for 14-16 minutes, until golden and cooked through.