Monday, May 8, 2017

Pancake Muffins

I attended a small brunch type breakfast yesterday and the hostess served pancake muffins that would be perfect for a grab and go breakfast when you're in a hurry and/or running late.

Here's the recipe she gave me permission to share.

Pancake Muffins

1 1/2 cups complete pancake mix
1 cup water
1/2 cup pancake syrup (She advises against using fruit flavored syrups.)
3 individually wrapped processed cheese slices
6 eggs

Preheat oven to 350 degrees. Mix the pancake mix, water, and syrup until well blended. Set aside. Crack the eggs into a separate bowl and beat well. Set aside. Generously spray a muffin tin Pam cooking spray.

Ladle the pancake mix into each of the muffin pan cups until about 3/4 full. Unwrap the cheese slices and cut each slice into 4 quarters. Put one quarter in each of the muffin cups on top of the pancake mixture. Ladle the beaten eggs over the cheese in each of the muffin cups until the eggs are nearly level with the top of each of the muffin pan cups.

Bake for 17 to 20 minutes or until the edges are lightly browned and the centers are set.

Makes 12 pancake muffins

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