I am not much of a sweet tooth and not even a big breakfast fan but after watching Ree Drummond make her Mini Pancake Muffins, I knew this was probably a recipe I would use often! Ree, otherwise known as the Pioneer Woman on The Food Network Channel has been a favorite topic of my recent blogs…one miss, but mostly all hits! I was certain this was going to be the latter!
These muffins sparked my interest for several reasons: 1) I don’t care much for baking but these looked really easy to make, 2) I could easily make these ahead and warm them up for Walker and Amelia for breakfast, and 3) They could be great for those morning football tailgates in the fall! Go Vols!
Now, AGAIN….I DO NOT LIKE TO BAKE! I think the main reason is that it is so precise and I like to get a little creative in the kitchen. Also, my baking results are…well….in need of improvement! A nice way to put it! Therefore, in Ree’s blog, when she stated that instead of using her homemade pancake batter, you could actually just use a store-bought mix, I knew this was my kind of recipe!
For Homemade Pancake Mix:
- 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
OR…..Just use regular boxed pancake mix like I did!!
- Blueberries (optional)
- Warm Syrup, For Serving
Preheat the oven to 425 degrees. (**See note below.)
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.
OR…Just follow the directions for your batter on pancake mix box! 😉
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!
**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.
I love this recipe and its ease (Yes, I took the easy way by using the boxed pancake mix but I honestly don’t think they could possibly taste any better!) They were amazing and the possibilities of what you could add to them is endless…think some crumbled bacon !?! Yum!
I made a batch for Jeff to take to the hunt camp so he could warm up a few before he set out on his day and they will be a definite must for my tailgate parties in the fall. But for you parents and grandparents out there, the best part is seeing a child’s delight in dipping them in the syrup, getting sticky, and seeing those happy smiles and warm tummies! Please let me know your variations on this recipe in your kitchen! I am Personal Chef, Frankie Pitt, and I encourage you to “Keep on Cooking”!
For Ree’s original blog, see the following link: http://thepioneerwoman.com/cooking/2014/03/pancake-mini-muffins/