April 22nd, 2009

Pancake Muffins

Pancake Muffins & Applesauce

Pancake Muffins?

They are so much easier than pancakes, since you make them in a muffin tin.  They won’t burn, and they won’t splatter, and they won’t keep you tethered to the kitchen range (or the kitchen at all, for that matter).

My kids love them.  I think you will, too.

This recipe makes 3 batches of dry pancake mix.  I keep it on hand, & make it for brunch, make it for dinner, even.  Breakfast For Dinner.  I serve it with homemade applesauce, which couldn’t be easier, and Dinner Is Served.  And I can sit down & eat it, too, since I’m not sweatin’ it out, still making pancakes on a griddle (okay, I don’t even have a griddle; it’s on my list).

DRY MIX INGREDIENTS — Sift them together (you should, but I never sift anything):

6 cups Four Flour Bean Mix
2 1/2 tsp. xanthan gum
1 1/2 tsp. baking soda
3 tsp. baking powder
1 tbsp. kosher salt
3 tbsp. granulated sugar

TO MAKE A BATCH OF PANCAKE MUFFINS
Combine 2 cups of DRY MIX with:

2 large eggs, lightly beaten
1 1/2 cups buttermilk (just sour any sort of milk with a dash of vinegar)
4 tbsp. unsalted butter, melted

Stir to combine.

Preheat oven to 375 degrees.

Grease a muffin tin well with whatever you like (Pam is gluten free, & that’s what I use).  Fill each of the wells about 3/4 of the way full with pancake batter. 

Pop in the center of a preheated oven and bake until just until the muffins are not wet in the middle, about 20 minutes. 

If you have extra batter, bake the rest in another prepared muffin tin.  If not every well is filled with batter, fill the empty wells with water so the baking is even.

Pancake Muffins!

Serve immediately, with applesauce.  Or with eggs.  Let your imagination be your guide….

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole