I found this recipe in The Toronto Star earlier this year. I thought it sounded interesting – and possibly perfect for breakfast on the go. After making the batter, I made a few full-size muffins, a few mini muffins and then regular pancakes. The kids still preferred plain, old regular pancakes best – but definitely the mini muffins better than the full-sized.
Ingredients:
2 c. dry pancake mix*
Non-stick cooking spray
1 banana, in thinly sliced rounds (can also use blueberries instead)
Bunch of chocolate chips
Syrup for dipping
Preheat oven to 375F. Prepare pancake mix according to instructions (I used my own homemade recipe for pancake mix which is just as quick and easy as using a mix – recipe to follow below.)
Spray a mini muffin tray with with non-stick spray and drop about 1 heaping Tbsp. of batter into each well. Top with 3 chocolate chips and 1 banana slice.
Bake for about 15 minutes (until golden brown). Remove from oven and let rest for five minutes before removing and serving with syrup for dipping.
Makes about 36 mini muffins or 12 regular-sized muffins.
Pancake Batter Recipe
2 c. flour
1 tsp. salt
4 heaping Tbsp. sugar
4 tsp. baking powder
2 eggs
1 1/2 c. milk
4 Tbsp. vegetable oil
Mix dry ingredients together. In a separate bowl, combine eggs, milk and oil and then slowly stir into dry ingredients and mix until dampened but still slightly lumpy.