Tots and Me... Growing Up Together: Kids and a Mom in the Kitchen #28: Pancake Muffins

Time for Kids and a Mom in the Kitchen

(A weekly linky where you can share your special time in the kitchen, such a great place for learning. You can also link up Kid-Friendly Recipes)

The linky is at the bottom.

Last week the girls and I made a recipe I found over on Facebook. I am always looking for different ideas for Breakfast for Dinner Thursday, so I was thrilled when I saw this idea on Parga's Junkyard Facebook Page.

I used our regular pancake recipe from my old cookbook, Better Homes and Gardens New Cook Book 10th Edition. (but I usually triple it these days).

1 cup flour

1 tbs sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

1 cup milk (we use fat-free, so only 3/4 cup)

2 tbs cooking oil

(I also add a tsp of vanilla)

Then we had an assortment of "toppings."

We start by combining the dry ingredients (flour, sugar, baking powder and salt).

Then we beat the eggs in a separate bowl and add the milk, oil and vanilla.

Then we add the wet ingredients to the dry ingredients.

This is where we stray from normal pancakes to make pancake muffins. We took 1/4 cup of batter and put it in each of the muffin cups spayed with vegetable oil spray

Then we topped them with chocolate chips

and blueberries

and apples and nuts.

The second batch went in after we were almost done eating the first batch as daddy was on his way to work. I discovered that the first muffins were a little bland and the toppings really were toppings and didn't sink in at all. I was expecting the muffins to taste like the pancakes after they came off the griddle, but they had a different flavor. So for the second batch I added cinnamon and I layered batter, topping, batter, topping. They are also better when spread with butter. One other thing, I preferred the blueberry ones because the juice from the blueberries spread a bit and made them moister.