Pancake Mini-Muffins

By Joelene

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

Preparation

Step 1

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.