Summer is coming to a close, school is starting, days are getting shorter and soon it will be sweater weather.
Pancake mini-muffins are perfect to premake and have on hand for those chilly mornings when we all want just a few more moments in our toasty-warm bed. Pop some in your bag for a quick on the go snack or heat up with a dish of warm syrup.
Click for Printable Recipe Sheet
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
(or use your favorite go-to pancake mix!)
Chocolate Chips (optional)
Warm Syrup, For Serving
Preheat the oven to 425 degrees. (425 will result in crispier edges. For a softer muffin, bake at 400 for 11 minutes.)
Sift together flour, baking powder, sugar, and salt.
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 a mini-muffin pan generously with baking spray.
Fill cups 2/3 full. If using blueberries, drop 2 to 3
blueberries into each cup.
Bake for 8 to 9 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 and enjoy!
(modified from thepioneerwoman.com)