Since the day I shared the original Breakfast Bumpy Cake recipe with you, I have tried a couple of successful flavor variations. One was suggested by a reader, but this one that I’m giving you today was just an obvious one that popped into my mind one morning. In my household, we always love a breakfast consumption of chocolate chip pancakes, so why not incorporate this same idea into the bumpy cakes? Yeah, I’m brilliant and I know it. 😉
This particular morning, I used my oven-safe ramekins to make individual portions. It was fun to have our own little bumpy cakes and the way they puffed up over the top of the bowls created such a beautiful presentation. You don’t have to do it this way and can stick to the usual 9- x 13-inch pan. Oh, and serve these as fast as you can, because the high bumps do sink quickly.
Chocolate Chip Bumpy Cakes
Ingredients
- 2 Tablespoons unsalted butter
- 2 cups milk
- 6 eggs
- 1 3/4 cup flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/4 to 1/2 cup mini chocolate chips , plus more for topping
- Optional toppings:
- Butter
- Syrup (maple, chocolate, caramel, etc.)
- Confectioners' Sugar
- Whipped Cream
Instructions
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Preheat oven to 375 degrees F.
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Melt butter in the bottom of a 9- x 13-inch pan in the oven, or in individual ramekins set on top of a baking sheet. Combine the milk, eggs, flour, salt and sugar in a blender, food processor or mixer until fully incorporated. Fold in the chocolate chips. Pour the batter into the hot buttered pan(s), making sure the chocolate chips are evenly spread (they will sink to the bottom). Bake for 15 to 20 minutes, until high bumps appear and the top is lightly browned.
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To serve from the 9- x 13-inch pan, cut into individual rectangle servings. Serve immediately with a sprinkling of additional mini chocolate chips and optional toppings.
I want to try these! 🙂
Have been looking forward to trying these since you posted the original. Love your little ramekins. Dollar Tree? I’m constantly shocked by the cute dishes I find in there!
I love bumpy cakes and have recently been trying different flavor variations. Sadly, no one else in my family really cares for them. But these look delicious. Maybe I’ll just halve the recipe and make them for myself.
Just the name “bumpy cake” makes me smile. So cute!
These are too, too cute! I love the presentation in the ramekins. I recently broke a few of mine – guess that’s a good excuse to get a new set 😉 I will have to make these bumpy cakes for a crowd, however. If the bumps sink down quickly, I certainly can’t be trying to eat them all while they look their best 😉
Love this variation. What a fun presentation for overnight guests!
These sound delicious! Chocolate chip pancakes are my favorite breakfast food so this is right up my alley!!
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I’m an older gal who has grown up & fed my family on full fat, regular sugar and lots of bleached flour. I’d like to see you take some older comfort recipes and prepare them in an up-to-date, healthy manner. I believe you could take a good 1950’s or 1960’s cook book (or older for that manner) and NOT find balsamic vinegar, cool whip, and many of today’s spices in their recipes. How can I update things I have served at holidays for years and years!? Thank you for sharing your sight.
Made this just a few minutes ago, was hungry and tired of pancakes 🙂 Made half with chips, half without. Was a hit for one child, an ok from my picky eater! Next time we want to try with ham and cheese! or bacon on top..
Great idea to do a more savory variation! Can’t go wrong with bacon on top! 😉
These sound like Something my godmother would make,called Dutch Baby.