Easy Pancake Poppers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
3 1/2 teaspoons baking powder
03 -
3/4 teaspoon salt
04 -
1 tablespoon granulated sugar
→ Wet Ingredients
05 -
265ml milk (1 cup + 1 tablespoon)
06 -
1 large egg
07 -
1 large egg white, separated
08 -
1 teaspoon vanilla extract
09 -
3 tablespoons unsalted butter, melted
→ Mix-ins
10 -
1/2 cup mini chocolate chips (optional)
# Instructions:
01 -
Preheat oven to 190°C (375°F). Thoroughly coat a cake pop or mini muffin pan with cooking spray.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
03 -
Add the milk, whole egg, vanilla extract, and melted butter to the dry ingredients. Whisk until just combined, leaving a few small lumps in the batter.
04 -
In a separate bowl, beat the egg white until stiff peaks form. Gently fold into the batter to maintain airiness.
05 -
If using chocolate chips, fold them gently into the batter until evenly distributed.
06 -
Using a cookie scoop, fill each mold or muffin cup nearly to the top with batter.
07 -
Bake for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Immediately turn the pancake poppers onto a wire cooling rack. Allow to cool slightly before serving warm with preferred toppings such as maple syrup, fresh fruit, or a dusting of powdered sugar.
# Notes:
01 -
These pancake poppers offer the flavor of traditional pancakes in bite-sized form, perfect for breakfast on the go.
02 -
For extra fluffiness, ensure your egg white is beaten to stiff peaks before folding into the batter.