I always trust Tina's great recipes at Mommy's Kitchen, so when I saw this simple recipe, I made them right away. I'm not real fond of pancakes, in general, but hubby loves them, and I don't make them
often enough for him.
We both LOVED these little bites of pancake. They would be so great for the kids...just give them a little cup of syrup to dip them in, and they'll chow down!
It really is amazing HOW MUCH they taste like a real pancake!
I added blueberries to half my batter, so it made more than the recipe calls for, so be sure to plan on that if you're tossing in some add-ins to the batter...how about mini chocolate chips? Or even some bacon?
These can be frozen and then reheated for a quick breakfast.
(see TIP below)
(see TIP below)
EASY MINI PANCAKE MUFFINS
2 c. Bisquick (I use Heart Smart) or Jiffy mix
1 c. buttermilk
(for best results, use the real thing!)
2 eggs
1/2 c. (real) maple syrup
1/2 tsp.vanilla, optional
add ins like blueberries, raspberries, mashed bananas,
bacon, etc.
Be creative!
(But be sure you know when you add anything else to the batter, this recipe will make more than 24 mini muffins).
Preheat oven to 350*.
Lightly spray 24 mini muffin cups with nonstick cooking spray. In a large bowl, combine biscuit mix, buttermilk, eggs and maple syrup. Stir until blended..but don't overbeat. Pour batter evenly into prepared pans, filling almost to the top.
Bake 10 - 12 minutes or until golden brown and tops spring back lightly when touched. Cool in pan for a few minutes, then remove and cool pancake bites on a cooling rack.
Serve with with maple syrup.
(TIP: To freeze, place muffins on wax paper lined cookie sheet, not touching.
Freeze for a couple of hours. After they are frozen, place in ziploc bag. (This process keeps them from sticking together and you can remove however many you'd like). Label, then toss in the freezer.
To reheat: just microwave or place in toaster oven until warmed.)
Weekend Potluck
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