I have recently discovered the joys of 'muffin cup cooking.' The portion control is perfect for those of us trying to control our calorie intake and the possibilities are pretty much endless. One of our favorite forays into this new way of making stuff was "Muffin Cup Pancakes." Why pancakes in a muffin tin? Why not! They freeze well and can be removed one or two as a time and drizzled with reduced calorie syrup for a tasty snack or breakfast. And even better, you can top them with everything from fruit and chocolate chips to <gasp> bacon!
Muffin Cup Pancakes
Muffin Cup Pancakes
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| Muffin Cup Pancakes |
Ingredients
- 2 c. commercial dry pancake mix (I used buttermilk)
- 1 1/4 c water
- Toppings: Frozen blueberries, chopped cooked bacon, thinly sliced peeled apples sprinkled with cinnamon sugar, chocolate chips, etc.
Preparation
- Spray medium muffin cups well with cooking spray
- Preheat oven to 350 degrees
- Mix pancake mix and water until large lumps break up. Batter will not be smooth.
- Fill prepared muffin cups 2/3 full of pancake batter.
- Top with your choice of toppings. As you can see, I used bacon, apples and blueberries, all in the same tin
- Bake for approximately 15-18 minutes, until knife inserted comes out clean.
- Remove from oven and let cool a couple of minutes. They should pop right out of the muffin tin.
- Drizzle with reduced calorie syrup or caramel topping or warm jam before serving.
*You may want to cool and then freeze some of these 'muffins' for future use. I kept half out and froze the other half for a quick treat another time.
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| The finished product! |
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