Try this pancake muffins recipe, or contribute your own.
- Carbohydrate 20.1770266428572 g
- Cholesterol 9.79999998011735 mg
- Fat 2.15817332895915 g
- Fiber 0.0176666666666667 g
- Protein 8.11679998354711 g
- Saturated Fat 1.34325333060941 g
- Serving Size 1 1 recipe (253g)
- Sodium 257.279332811414 mg
- Sugar 20.1593599761905 g
- Trans Fat 0.110343333109653 g
- Calories 131 calories
Step-by-step
- Heat oven to 350 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg, and melted butter; mix until smooth.
- Using a 1/4 cup as a scoop, put batter into a muffin tin that has been greased/sprayed/buttered.
- Choose your garnish (fruit, bacon, egg, chocolate chip) and use about a tablespoon for each muffin. Be sure to press the garnish down into the batter.
- Bake for 10-12 minutes.
- Best served warm and with syrup.
Golden-brown domes with a tender, springy crumb emerge from the oven when batter hits a preheated 350 degrees Fahrenheit environment for ten to twelve minutes.
- Substitute all-purpose flour with a 1-to-1 gluten-free baking blend containing xanthan gum to maintain structural integrity without developing unwanted toughness.
- Replace dairy milk with an equal volume of unsweetened almond or oat milk while keeping the fat ratio balanced using melted plant-based butter.
- Double the dry and wet components proportionally in a larger mixing bowl when scaling up for batch cooking, ensuring the baking powder distribution remains uniform.
- Coat the muffin tin thoroughly with nonstick spray or melted butter to guarantee clean release after baking.
- Store leftovers in an airtight container at room temperature for up to two days, or freeze them for longer preservation.
Chemical leavening relies on the rapid reaction between baking powder and liquid components during mixing. Preheating the baking vessel ensures immediate gas expansion for optimal rise.
