Kamis, 25 Juli 2019
Mini pancake cakes – tender and fluffy mini muffins that taste just like pancakes! so move beforehand, bake the pancake batter together with your preferred toppings for this a laugh on-the-move breakfast!
Pancakes are a ought to every sunday in our residence. we love my fluffy chocolate chip pancakes and the peanut butter jelly pancakes. nowadays, we're breaking the rules. we're making pancakes however in 1/2 the time and they all at once! ha! how about that for a twist? but what a fun twist it is. my children have been speechless and right afterward guffawing with exhilaration and impatiently anticipating the muffins to be carried out.
Those mini pancake muffins are pretty a whole lot pancakes baked in a mini muffin pan. the recipe makes 24 mini desserts so that you can in shape and blend the toppings in your likings. we selected chopped strawberries, chocolate chips and shredded unsweetened coconut. you may make a variety with just one batch!
Don’t get me incorrect. we love pancakes (and waffles!!) but the one element i don’t like about them is the standing by way of the oven, flipping and serving as i am going. by the point i'm able to sit all the way down to eat, every person is done. and that i hate consuming alone. but i really like to prepare dinner and bake with my kiddos and teach them that messing inside the kitchen can be fun and you could make fun mini meals like those little gems. they already requested me to lead them to this subsequent weekend. 🙂
Ingredients
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 Tablespoon lemon juice
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
- Prepare toppings by placing them in small bowls.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
- In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
- Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
- Place one tablespoon in each muffin cup. Top with desired toppings.
- Bake for 10 to 12 minutes or until the tops are puffed up and set.
- Cool muffins in the pan for 10 minutes, remove from the pan.
- Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack
Recipe From : https://www.crunchycreamysweet.com/mini-pancake-muffins/