For the blog I chose to make pancake cupcakes because it’s one of my family’s favorite breakfast foods. We make a big batch of them every few weeks and eat it every morning for days. I was the one who found the recipe a few years ago off of YouTube. The recipe was really easy, I was able to follow it alone and I was about 11. I ended up losing the recipe and have been using similar ones that I’ve found online. I originally wanted to make one of the things from your cook-along though. But after looking through your videos, I wasn’t sure if I had all the ingredients necessary.
Since this recipe was new, there were some things I needed to change. My family doesn’t really eat fruits when they’re incorporated into foods. We’d rather eat them individually. In the recipe, there are many fruits the blogger used to put on top of the pancake muffins. So, I just didn’t add them into my version. There also wasn’t any mention of sugar either, other than the syrup, which I didn’t use. After asking my mom, I decided to use half a cup of sugar. Lastly, I didn’t have a nonstick tin, so I buttered the insides of the holes.
While I was adding everything together, I thought I over mixed the batter. It was a really smooth consistency and I remembered that pancakes should have lumpy batter. Then, I thought they weren’t rising properly in the oven. The tops of each of them looked like they were sinking. I didn’t want to open the oven either because I thought it would make everything worse. But once I took them out, they were perfect. After testing so many different recipes, I think I liked this one a lot. The outcome of the pancake cupcakes were spongey and very soft. I took them out once my toothpick was clean but they ended looking a bit white anyway. But otherwise, my family loved them and they’re basically all eaten now.
https://tasty.co/recipe/on-the-go-fruity-pancakes
Ingredients
for 12 servings
- [2 cups flour(250 g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups milk (355 mL)
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- 2 tablespoons chocolate chips
- 12 raspberries
- ¼ cup blueberry (25 g)
- ½ banana, sliced
Preparation
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
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