Maple Pancake Poppers (Print Version)

# Ingredients:

01 - 1 large egg
02 - 1 cup plain flour
03 - 1/4 cup blueberries (optional)
04 - 2 tablespoons white sugar
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 3/4 cup buttermilk
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons butter, melted
10 - 1 teaspoon baking powder
11 - 1/4 cup mini chocolate chips (optional)

→ Using the Maple Glaze

12 - 2 tablespoons real maple syrup
13 - 1/2 cup icing sugar
14 - 1-2 teaspoons of any milk

# Instructions:

01 - Set your oven to 350°F (175°C) and grease a mini muffin pan lightly.
02 - Stir together the sugar, flour, baking soda, baking powder, and salt in a big bowl.
03 - Whisk the egg separately, then mix in the buttermilk, vanilla, and melted butter.
04 - Add the wet mix to the dry bowl and give it a quick stir. Don’t overdo it!
05 - If you’d like, toss in the blueberries or chocolate chips and gently fold them into the mix.
06 - Spoon the batter into the muffin pan, filling each spot about 3/4 full.
07 - Pop the pan in the oven for 10-12 minutes until the tops are golden and a toothpick comes out clean.
08 - While that’s baking, mix icing sugar, maple syrup, and just a splash of milk until smooth.
09 - Let those pancake bites cool a bit before you drizzle the maple glaze on top. Enjoy them warm!

# Notes:

01 - Try adding nuts, dried berries, or even a sprinkle of cinnamon for a little twist.
02 - They taste best fresh, but you can tuck them into an airtight container for 2 days.
03 - Warm them up with a quick zap in the microwave to make them soft again!

Back