Eco Child’s Play

My girls love themselves some pancakes, but there is something that I just cannot handle about standing at the stove for half an hour flipping pancakes first thing in the morning. It’s like I can feel my life passing me by while I stand there, flipping and flipping and flipping.

Instead of flipping and flipping and flipping these days, now I bake my girls these pancake muffin cuties–they’re pancakes, baked in the oven instead of on the griddle, and they’re delicious, portable, and amenable to the same yummy variety of toppings that makes pancakes so awesome.

Here’s how I make them:

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1. Preheat your oven to 425 degrees.
2. Mix up your regular pancake recipe. I sometimes make mine from scratch, and I sometimes use a Bob’s Red Mill pancake mix, but I always throw in a lot of dried fruit and nuts just for kicks. If you want, you can blend in a little extra yogurt or cream cheese to make your cuties extra-moist.
3. Pour your batter into either regular or miniature muffin tins. My girls are pretty fond of the silicon shaped muffin pans, which we have a lot of since we also use them for molding crayons and making vegetable glycerine soap.
4. Bake miniature muffins for about 6-8 minutes and regular muffins for about 10-12 minutes. The exact time will depend on your oven and exactly what’s in your pancake batter, so check often to be on the safe side.
5. Let your cuties cool in the pan for several minutes, then finish cooling them on a cooling rack.
6. You can frost your muffins with peanut butter, cream cheese, jam, or anything else your heart desires.

Do you bake anything unusual in muffin pans?

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