Mini Pancake Muffins

Meet my son's new favorite meal.  I would venture to guess he has downed 48 of these in the last 5 days.  No exaggeration.  I first had the idea for pancake muffins from Baked Bree years ago.  For the recipe click here.  I loved the idea of being able to actually sit with my family and eat pancakes rather than serve them and eat whatever batter was left when they were finished.  I made these so many times that I pretty much got sick of them and haven't made them for about two years.  However, I tried these new and improved mini version that don't include the ever-so-wonderful sugary glaze and my son flipped out.  He has asked for them every meal for the last week.  Hope your family loves them as much as mine.

 Ingredients:

 3 cups All-purpose Flour

1 Tablespoon Baking Powder

4 Tablespoons Brown Sugar

3/4 teaspoons Salt

2 1/2 cups Milk (Don't use buttermilk.  Your muffins will be too bitter.)

1 Tablespoon White Vinegar

2 whole Eggs

1 Tablespoon Vanilla Bean Paste

4 Tablespoons Butter, Melted

Blueberries

 Syrup, For Serving

 

Directions:

1. Preheat the oven to 425 degrees.
2. Mix together flour, baking powder, brown sugar, and salt. Set aside.
3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla bean paste.
4. Combine dry ingredients and wet ingredients, then stir in melted butter.
5. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full.  Drop 2 to 3 blueberries into each cup.
6. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan.
7. Serve warm with warm syrup.

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