Description
Sweet mini pancake poppers from scratch offer a delightful breakfast treat perfect for weekend mornings. Crispy exterior and fluffy interior combine with maple syrup for an irresistible morning indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (375 milliliters) all-purpose flour
- 1 cup + 1 tablespoon (250 milliliters) milk
- 1 large egg
- 1 large egg white
Dry Ingredients:
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
Flavor and Fat Enhancers:
- 1 teaspoon vanilla extract
- 3 tablespoons (45 milliliters) unsalted butter, melted
- 1/2 cup (85 grams) mini chocolate chips (optional)
Instructions
- Prepare the oven to 375°F and thoroughly grease a mini muffin or cake pop pan with cooking spray to prevent sticking.
- In a large mixing bowl, combine all dry ingredients, ensuring an even distribution of flour, baking powder, salt, and sugar.
- Create a smooth batter by whisking milk, whole egg, vanilla extract, and melted butter into the dry ingredient mixture. Mix until just incorporated, allowing small lumps to remain for a tender texture.
- Separately whip the egg white until it forms stiff, glossy peaks that hold their shape when the whisk is lifted.
- Gently fold the whipped egg white into the batter using a light, sweeping motion to maintain its airy consistency.
- If desired, carefully incorporate mini chocolate chips into the batter, distributing them evenly throughout.
- Utilize a cookie scoop to fill each mold nearly to the top, ensuring uniform size and consistent baking.
- Transfer the pan to the preheated oven and bake for approximately 12 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Immediately invert the pan onto a wire rack, allowing the poppers to release and cool slightly for a few minutes.
- Serve the warm poppers with preferred accompaniments such as maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- Whip egg whites to stiff peaks carefully, ensuring no yolk breaks during separation for maximum fluffiness.
- Use room temperature ingredients to help batter mix more smoothly and create consistent texture.
- Avoid overmixing batter to prevent tough, dense pancake poppers; stop stirring when ingredients are just combined.
- Replace wheat flour with gluten-free alternatives like almond or oat flour for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 140
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg