You know I LOVEEEEE puffed pancakes and I've been making these cute mini version - they're the BEST!
I love how you can add all sorts of toppings and they are so easy to make. They also do really well being refrigerated and then reheated the next day or the day after. This recipe makes twelve, and I have to stop myself from eating all 12 in one day, so I'm lucky they keep so well!
- 1-2 tbsps. Butter
- ½ cup Flour
- ½ cup 1% or 2% Milk
- 3 Eggs
- 1 tbsp. Sugar
- ¼ tsp. Salt
- 1 tsp. Vanilla extract
Prep time: Cook time: Total time: Yield: 12 mini puffed pancakes
This shows you how much butter I put in each space of the muffin pan.
This is about a minute or two after they come out of the oven. They're twice this size as soon as they come out!
That's it! If you use a bit less sugar or a bit less butter, they'll still turn out great - this is just how I do it! Experiment with how you like them best, and try out all sorts of toppings. It's hard to go wrong!
Hope ya love 'em!
xo - C
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