Because I wanted to try something different than just an apple and raisins in the batter, I searched Pinterest for fun ideas and toppings for pancakes. There I came across a photo of a pancake muffin. A pancake and muffin in 1, I had to try that! Because I still couldn’t make a choice regarding the filling, I made 3 different pancake muffins.
I used a silicone baking mold because I was afraid they would stick in a paper mould. The pancake muffins are slightly softer than regular muffins. You can eat them anytime, anywhere, hot or cold, for breakfast or dinner. Or nice to take to school or work. Prefer regular pancakes? Then try this basic recipe for the tastiest pancakes .
Pancake muffins about 12 pieces:
250 gr flour
1.5 tbsp baking powder
500 ml milk
pinch of salt
Pecan nuts, roughly chopped
Breakfast bacon, in pieces
Apple, in pieces
Pieces of banana
Preheat the oven to 180 degrees. Place the flour, baking powder and pinch of salt in a bowl. Pour in half of the milk and eggs. Mix until there are no more lumps in the batter.
Then add the other half of the milk and beat again until smooth. Fill the muffin tins 1/3 with the batter and add a little of the topping (so that it is not only on top but also in the muffin).
Then add the molds to 2/3 with batter and add some more of the topping on top. Place the muffin tins in the oven for about 25 minutes (depending on the size). They should rise a little more, but then fall back a bit later.
Source: Leukerecepten by leukerecepten-nl.
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