Monday, March 24, 2014

Pancake Poppers

When this idea started floating around Pinterest I knew I had to try it. Growing up, pancakes were always for breakfast Saturday mornings. Without a doubt, my Dad would always be in the kitchen flipping those flapjacks for my sister and I. They were delicious and so buttery. Eventually I grew up and he taught me how to make them, just like him. 
This recipe originally calls for a mini muffin pan. I don't own a mini muffin pan, so I took the liberty to try a regular muffin pan with liners. It was a success. They are light, fluffy and buttery just like my Dad's were. 
Pancake Poppers can be made as a plain pancake or filled with mini chocolate chips, blueberries, and mashed bananas with cinnamon.  

Ingredients Makes 24 mini muffins or 12 regular sized muffins
1-1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoons slat
1 tablespoon granulated sugar
1 cup plus 1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 large egg white
1/2 cup mini chocolate chips, optional

Preheat oven to 375 degrees F.  Spray a muffin pan or mini muffin pan with nonstick cooking spray or line with liners.  Set aside.

In a bowl combine the flour, baking powder, salt and sugar.  Add the milk, 1 whole egg, vanilla, and melted butter.  Whisk until mostly smooth.  Don't over mix.  It's okay if some lumps remain.  In another bowl, beat remaining egg white until smooth peaks form.  Gently fold into batter until incorporated.  Add mini chocolate chips, if using, or any other filling you may want to use.

Using a cookie scoop, fill each muffin cup with pancake batter (fill almost all the way) and place in the oven. Bake for 12 minutes or until a toothpick inserted in the middle comes out clean. Immediately invert pancake poppers onto a wire rack and let cool for 5 minutes or until they're safe to handle. Serve with your favorite toppings. 

This recipe has been created by Deliciously Yum

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