Friday, February 27, 2015

Pancake Muffins

At our house time slips away very easily when we are trying to get ready in the morning. There is always a rush to get the kids out of the house. Throw in a picky eater and you have recipe for morning disaster. But you can make the morning routine easier with these pre-made pancake muffins. Add in sausage or fruit to the muffin and you can make breakfast special.

Pancake Muffins
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk or sour milk (see sour milk instructions below)
2 tablespoons olive oil
1 tablespoon vanilla
1/2 teaspoon cinnamon (optional)

Filling options:
maple syrup
fruit: apples, blueberries...

Preheat oven to 350 ° F.

Combine flour, sugar, baking powder, baking soda, and salt. Add cinnamon if you choose. Make a well in the center of the dry ingredients and set aside. Combine egg, buttermilk, vanilla, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Yes, the batter will be lumpy.

Grease muffin tins with oil. Fill muffin tins only 1/4 full with batter. Add any additional ingredients you choose now. Pour an additional layer on top of the fillings until muffin tins are 3/4 full.

Bake for 10-15 minutes. Allow to cool prior to serving.

Sour Milk / Buttermilk Substitution:

If you don't have buttermilk on hand (which we never seem to!). You can make a substitution at home with a mixture of lemon juice or vinegar and milk. For each cup of buttermilk needed, place 1 tablespoon lemon juice or vinegar in a liquid measuring cup. Add enough milk to make 1 cup total liquid. Let mixture stand for 5 minutes before adding any recipe.

Enjoy! Now off to school and work we go!