Pancake Mini Muffins

Photo by Lynda D.
Adapted from facebook.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Adapted from facebook.com

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.

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