Dessert: Pancake Mini-Muffins
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
Instructions
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!
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
