MAKe THiS AT HOMe
Bite-size pancake muffins
I have to hand it to Gellar and Russo for these cute little breakfast treats, which are essentially pancakes baked in mini muffin tins. They’re portable, adaptable and good for people who suck at flipping pancakes. Plus you can make dozens at a time and they even taste good cold.
I scaled down the recipe, using two cups of pancake mix rather than the whole 905g box (that would have yielded more than 150 mini pancake muffins). This version yields 36 mini pancake muffins or 12 regular-sized pancake muffins (I prefer the mini size as there’s a greater crispy-crust-tofluffy-pancake ratio). I omitted the blueberries the recipe called for since it’s not blueberry season and I refuse to pay $5 for a half pint. This recipe makes 36 mini pancake muffins or 12 regular-sized pancake muffins. ingredients: • 2 cups (500 mL) dry pancake mix • Non-stick cooking spray • 1 banana, thinly sliced crosswise • 1/3 cup (80 mL) chocolate chips • Maple syrup, for dipping Directions: 1. Preheat oven to 375 F (190 C). 2. In a medium-sized bowl, prepare pancake batter according to package instructions. Spray a mini muffin tray with non-stick spray. Ladle 1 tbsp (15 mL) of batter into each mold and top with chocolate chips and a banana slice. If using a regular-sized muffin tin, fill each cup two-thirds with batter, about 1/4 cup (60 mL). 3. Bake for 15 minutes, or until golden brown. Remove from oven and rest for 5 minutes before removing muffins from tray and serving with maple syrup for dipping.