Pancake Mini-Muffins

Pancake Mini-Muffins
Pancake Mini-Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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 (optional)

  • Warm Syrup, For Serving

Directions

Preheat the oven to 425 degrees. (**See note below.) 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 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 warm with warm syrup! **425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: