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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1-1/2 cup Krusteaz Pancake Mix
- 1-1/2 teaspoon Packed Ener-G Egg Replacer
- 2 Tablespoons Warm Water
- 1-1/4 cup Buttermilk
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter, Melted
- 1 dash Salt
- Your Favorite Syrup, For Serving
Method
- Preheat oven to 425 F.
- Measure pancake mix into a medium-sized bowl.
- Combine the egg replacer with the warm water in a small dish. Stir gently to combine.
- Add buttermilk, egg replacer mixture, vanilla extract, melted butter and salt to the pancake mix. Stir to combine. If mixture is too thick, stir in a little more buttermilk. If mixture is too thin, stir in a little more pancake mix. Remember, you want a muffin batter consistency, not a pancake batter consistency. Muffin batter is thicker than pancake batter in my book.
- Generously spray two 24-count mini-muffin pans with baking spray. Fill cups 2/3 full.
- Bake for 10-12 minutes, or until lightly browned on top. Remove from oven. Let them sit in the pan for 1-2 minutes, then turn them out into a bowl or serving dish.
- Serve with small individual dishes of syrup for dipping.
- Notes:
- 1. You can use any pancake mix of your choice, but if you want your recipe to be egg-free, make sure the mix is too!
- 2. If you don't have buttermilk, you can make your own. Combine a little less than 1 1/4 cups milk with 1 tablespoon of vinegar and stir together.
- 3. Makes about 4 dozen.
- Recipe adapted from Pioneer Woman's Pancake Mini Muffins.