September 10, 2013

Tasty Tuesday: Pancake Muffins

It's that time of year again. The kids are back in school.  And while we may be breathing a little sigh of relief due to the fact that we are temporarily no longer their sole source of entertainment, getting the kids off to school also means you better be on your A game.  Getting those little buggers fed, dressed, out the door (fully prepared) for the day is no easy task.  Breakfasts on school mornings has to be quick and easy.  In the past, we've turned to Eggo a lot (waffles, french toast sticks, muffins, you name it), but now I have a better option.
These little pancake muffins are easy enough to whip up over the weekend (or even on Monday morning if you have a few extra minutes).  But once you make them and then kids only eat one or whatever, you can freeze the rest and then just pop them in the mircowave later on when you need them again.  I made ours pretty spur of the moment, so the only toppings I could find to use were M and M's (the kids didn't mind), but you could easily use blueberries, bacon, sausage, bananas, chocolate chips. or any other pancake topping you fancy!
Pancake Muffins
  • 1 1/2 cup flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 1/4 cup milk
  • 1 egg
  • 3 tbsp. butter, melted
1.  Preheat oven to 350.  Spray muffin pan with cooking spray.
2.  Sift dry ingredients together (flour, baking powder, salt, and sugar).  Make a well in the bowl.
3.  Pour in milk, egg, and butter.  Mix well.
4.  Fill each muffin cup up about half way.  Top with your favorite pancake toppings (or do a mixture!).
5.  Bake 20 minutes.

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