I stumbled upon this site called VeganFling and found a recipe for pancake puffs. I love pancakes but hate having to stand at the griddle for what seems forever as I always have a large crowd for which to cook. This seemed to make things that much easier for me and we could all sit down at the same time to hot pancakes, especially when all my kids are home from school on vacation. They turned out extremely well but I would definitely do a few minor tweaks.
The recipe calls for you to use a muffin tin - it doesn’t say what size - mini muffin or regular muffin. It also says it makes a dozen…hmm, using a regular muffin tin mine didn’t - I was short. Using a mini muffin time it made way more than 12. I loved the way the full muffin tin pancake puffs turned out, they were much better than the mini muffin tin ones. To make 2 dozen pancake puffs, using a regular muffin tin, you need to triple this recipe.
Here are a few more tips to ensure success:
Do NOT grease the whole tin - take a paper towel dipped in oil and lightly oil only the bottom of the tins. This will allow the pancakes to climb up the sides of the tin and give you a nice loft on the pancakes.
After greasing the bottom of the tins, place your add-ons into the tins, whether it is chocolate chips, PB, blueberries or whatever. THEN pour your batter on top. Bake these for at least 24 minutes. Let cool about 5 minutes before popping them out of the tins. Enjoy!!!
One last thing - I am sure you can even make these gluten free by using rice flour or chickpea flour or whatever you like when you make gluten free things. I haven’t tried that yet, but think I will just to see what happens. The original recipe from <a href=”http://thishomemadelife.com/pancakes” target=”_blank”>ThisHomemadeLife.com</a>, upon which this recipe is based, uses whole wheat pastry flour and even orange juice in place of the maple syrup if you want - that is definitely something I am going to have to try too!!
Here is the original recipe from the VeganFling blog. Check out this blog for more great ideas!!
Pancake Puffs makes 12, adapted from this homemade life.
1 C flour 1 Tbsp baking powder 1/4 tsp salt 1 C almond milk (Carol’s note – when I used regular soy milk for these, I liked the results better) 2 Tbsp melted vegan butter 3 Tbsp maple syrup mix in ideas: vegan chocolate chips banana slices berries peanut butter boca chick’n patties Preheat oven to 350 F. In a bowl mix together the almond milk, butter, and maple syrup. Add in the flour, baking powder, and salt and whisk until combined. Divide the batter amongst 12 muffins tins, and add in whatever mix ins you’d like. Bake for 12-14 minutes (Carol’s note – this was not long enough for me and I found that I had to actually bake them for at least 24 minutes). Enjoy!