Skull-Shaped Mini Pancakes with Raspberry Sauce

Raspberry Sauce:

• 1 pound frozen raspberries
• 2 Tbsp white sugar
• 1-2 Tbsp water, as needed

Spiced Pancakes:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 2 cups buttermilk
• 2 eggs
• 1 tsp vanilla

In a saucepan over medium-low heat, combine raspberries and sugar. Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through. If sauce looks too thick, add water a little at a time until desired consistency is achieved. Strain the sauce through a fine mesh strainer to remove the seeds. Allow to cool to room temperature. This can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Preheat oven to 350°F. Prepare Skull Bites Cakelet Pan with baking spray that contains flour, and spread evenly using a pastry brush. Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, combine buttermilk, eggs, and vanilla. Add liquid mixture to dry ingredients and mix until combined and small lumps are still visible.

Fill each skull well 2/3 full of batter and bake for 10-12 minutes or until centers are fully cooked. Let cool in pan for 5 minutes before inverting onto a cooling rack. Repeat with remaining batter.

Serve pancakes with raspberry sauce and whipped cream for a spooktacular breakfast!