Tuesday, February 24, 2015

Pancake Muffins

Pancake Muffins?! What is the world coming to? What a bizarre choice to make pancake muffins. Why would you choose to make these instead of just making muffins or just making pancakes? Well I'm here to tell ya I discovered the reason.

It's such a simple idea to use pancake batter to make muffins. If you're wondering why I would want to do that in the first place, that's easy! One it's much easier to make pancake muffins than pancakes, plus they keep better. Reason two, which helps with reason one, they make an AWESOME freezer recipe and the pancake batter compared to regular muffin batter seems to help them keep their same consistency as when they came out of the oven.

I got the idea from the Pioneer Woman. So if you want to make her pancake mini-muffins from scratch, check out the recipe at her site.

Pancake Muffin Making:

If you're like me and want to streamline the process, buy some pancake batter, add the necessary ingredients stated on the box and mix away. Then choose your size. I've experiment with both mini and regular sized and their comparable each other.

And just like pancakes you can add a variety of flavor to the batter. Chocolate chips and blueberry pancake muffins are the obvious choice, and obviously tasty. For you mini muffins, mini chocolate chips worked well.

Note, when using chocolate chips the mini ones are too light to cook into the batter when dropped on top, so definitely mix it into the batter before spooning into the tins. Also, if the chips are mixed in they don't come off as easily in the freezer. Blueberries do a little better job at sinking into the batter, just use a few per muffin.  Bake the muffins at 400 degrees for 9 to 11 minutes, keep special eye on the mini muffins.

It's as easy as that! Just like anything right out of the oven, these are mouthwatering.  It is a little bizarre when you first eat one, because they taste identical to pancakes...and yet they're a muffin.

These freeze really well and allow me to pull out a few and thaw them in the fridge to eat the next day for breakfast or a snack. Heat em up later in the microwave. Slather em with butter, maybe even a little syrup to dip it in if you're feeling adventurous.

The perfect breakfast to make when you have time, and eat when you don't. I dare you to try em, I think you'll be pleasantly surprised if you can jump over the hurdle of eating pancakes shaped like muffins.

Other breakfast recipes:
Bacon and Egg Cups
Bacon Roses

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