(Share to your wall for easy reference later. This makes for a fabulous breakfast when you have company or a special treat for your family)!
Note: Depending on the size of your muffin tin, recipe yields 12-18 muffins. And NO WHINING about the number of eggs! It’s less than one egg per pancake.
1 cup milk
1 cup (all-purpose) flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted
Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar.
Source: realmomkitchen.com, adapted by ReBlinged
These looked really yummy to me.. so dainty and fruity and sugary good… so I figured I’d make them for my family today. Super simple recipe and bakes quickly so.. sure.. why not.. Well they baked up nice and golden brown and I couldn’t wait to try them.. and the moment comes where I put the warm goodness in my mouth and all I taste is heavy eggy dough. There’s no real flavor to it other then eggy. The strawberry preserves we put on top were great (we made those) and the powder sugar was tasty as always.. but that’s it. They are bland really.. maybe if you add some cinnamon or something they might be better.. but for this recipe.. it’s just ugh.. I give it 1 out of 5 stars.