Description
Delightful pancake poppers that capture the essence of breakfast in bite-sized form, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk + 1 tablespoon vinegar (or buttermilk)
- 2 tablespoons oil
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C).
- Grease your mini muffin tin generously with cooking spray.
- In a medium bowl, combine 1 cup of milk and 1 tablespoon of vinegar. Let it sit for 5 minutes until it curdles.
- Stir in 2 tablespoons of oil and the egg until smooth.
- In another bowl, whisk together 1 1/2 cups flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually pour the wet mixture into the dry ingredients, mixing until just combined.
- Scoop the batter into your greased mini muffin cups, filling each about two-thirds full.
- Bake for 8 minutes, or until puffed and lightly golden.
- Remove the poppers gently with a silicone spatula and let them cool slightly before serving.
Notes
Customization options include adding blueberries, chocolate chips, or nut butters. They can be made ahead of time and stored in the fridge or freezer.
Nutrition
- Serving Size: 3 poppers
- Calories: 70 per popper
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg