Puffins!

Remember that poem about the lonely puffin who switched to pancakes after making friends with the fishes?

Well. We eat puffins for breakfast: puff pancakes baked in a muffin tin, topped with whatever we please. In this case, blueberries, banana, and an improvised cream cheese and maple sauce. But they’re just as good with spinach, bacon, and a lovely cheese.

A rough approximation of the recipe here:
3 eggs
1/2 c flour
1/2 c milk
some salt…
butter for each well of the muffin tin

I heated the butter in the tin at 400 while blending the other ingredients, then divided the batter into the tin once it was hot. I baked it til the tops browned.

Then I mixed half a brick of cream cheese with a 6oz plain greek yogurt, some vanilla, lime, and a bit of powdered sugar … all before changing direction and dumping in some pure maple syrup to taste. Each puffin got a spoonful of that and whatever fruit each of us wanted. We have extra sauce.

Or try this with your favorite puff pancake method and let me know what you think!