Mini Pancake Muffins
Pancake? Muffin? Pancake? Muffin?
Puffin.
No spatulas required for these pancakes. Baked in the oven, you can feed a hungry crowd without the carpal tunnel injury from excessive flapjack flipping. Genius, I'm on board 100%.
The only thing I enjoy more than a pancake, is a portable pancake. A pancake I can take with me on a walk, on a car ride, on a date (don't judge.) Assuming of course that I also have a portable bowl of syrup. These guys are destined for syrup dunking, yes dunking. Double dipping completely necessary.
Your welcome fellow pancake lovers. Love JS.
Mini Pancake Muffins
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
2/3 cup buttermilk
1 egg, lightly beaten
3 Tbsp pure maple syrup, plus more for serving
1 Tbsp butter, melted
1/2 tsp vanilla
frozen blueberries (optional)
Method:
Preheat oven to 350F. Spray mini muffin tin with non-stick spray, set aside.
Whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl.
In a separate bowl, stir buttermilk, egg, maple syrup, melted butter, and vanilla together. Add to dry ingredients stir until just combined.
Transfer batter to prepared muffin tin, adding 2-3 blueberries to each mini pancake, if desired. Bake for 8-9 minutes.
Remove from pan and serve immediately with maple syrup.
Yields 24 mini pancakes
slightly adapted from Bakerella
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