Pancake muffins are delicious little bites of pancake goodness you make in a muffin tin; and can customize based on your taste preferences (read: how picky your kids are). We tried blueberry, chocolate chip and a combination of both. And bonus points for us having the foresight to make a double batch for easy weekday breakfasts.
Pancake Muffins
Recipe courtesy of: http://thepioneerwoman.com/cooking/2014/03/pancake-mini-muffins/
3 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
3/4 teaspoons salt
2-1/2 cups milk
1 tablespoon white vinegar
2 whole eggs
1 tablespoon vanilla extract
4 tablespoons butter, melted
Blueberries, Chocolate Chips, Raspberries, Banana Chunks... whatever you want to put inside your pancake muffins!
Warm Syrup, For Serving
Preheat the oven to 425 degrees. (**See note below.)
**425 will result in crisper edges. For a softer muffin, bake at 400.
Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray muffin pans generously with baking spray. Fill cups 2/3 full. Drop 2-3 chips/berries, etc into each mini-muffin tin, or double that for a regular-sized muffin tin.
If using a mini-muffin tin, bake for 8 to 9 minutes, or until golden brown on top. If using a full-sized muffin tin, bake for 12-14 minutes or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!
As you can see, this is a great recipe to have your little chefs help with; Sawyer loved getting to customize her own breakfast. And she's enjoyed eating the muffins for breakfast all week.
Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray muffin pans generously with baking spray. Fill cups 2/3 full. Drop 2-3 chips/berries, etc into each mini-muffin tin, or double that for a regular-sized muffin tin.
If using a mini-muffin tin, bake for 8 to 9 minutes, or until golden brown on top. If using a full-sized muffin tin, bake for 12-14 minutes or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!
As you can see, this is a great recipe to have your little chefs help with; Sawyer loved getting to customize her own breakfast. And she's enjoyed eating the muffins for breakfast all week.
This is what Cool Dads Cook is all about: delicious, simple recipes you can enjoy with your family.
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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