Metro Canada (Calgary) - - FOOD -

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.

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