Monday, May 26, 2014

Pancake Poppers:

I love pancakes! When I was younger, we had pancakes just about every Saturday morning, and well, we still do that I guess! Not every week, but probably at least twice a month!
During the week, things are too busy to make pancakes in the mornings, but some of us aren't huge cold cereal fans. I came across this idea, and decided to try it out. It worked great and makes for a quick and yummy breakfast! I babysit some kids that really like pancakes, and they love these!!
I let the little kids eat them warm as they are, and tear them up in pieces for the toddlers. It works great! I hope you'll give them a try too!!

4 eggs
4 cups milk
2/3 cup canola oil
1 tsp. vanilla
4 cups flour
1 tsp. xanthan gum
8 tsp. baking powder
1/2 cup sugar
1/2 tsp. salt
Optional: Blueberries, strawberries, crumbled cooked sausage, crumbled cooked bacon pieces, chopped nuts, chocolate chips, whatever you can think of!
In a large mixing bowl, beat the eggs until foamy. Add milk, oil and vanilla. Mix well. Add dry ingredients and mix until well combined.
Spray a mini-muffin tin with cooking spray. Using a cookie scoop, fill muffin cups 3/4 full. If you want to add any optional ingredients, now is the time to add them. Sprinkle over the muffin cups and press gently into the batter. Bake at 435 degrees for 12-18 minutes or until very light golden brown. Let set in the pan for 3-5 minutes. Run a table knife around the edges to loosen from the pan. Flip them out on a wire rack or even just the counter top and let them cool. Place on a baking sheet (preferably so they aren't touching too much) and freeze for 2-3 hours. Remove from the cookie sheet and place in a ziplock bag. Freeze until ready to use!!
To Re-Heat:
For about 6 poppers, microwave for 1 minute to re-heat! Dip in syrup!

-We prefer to use Rice Milk in our pancakes, but you can use whatever you like.
-You can, of course, use any pancake mix you want!

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