Maple Pancake Poppers Treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 g fine salt
02 -
2 g baking soda
03 -
4 g baking powder
04 -
25 g granulated sugar
05 -
125 g all-purpose flour
→ Wet Ingredients
06 -
28 g unsalted butter, melted
07 -
5 ml vanilla extract
08 -
180 ml buttermilk
09 -
1 large egg
→ Optional Add-ins
10 -
40 g blueberries
11 -
43 g mini chocolate chips
→ Maple Glaze
12 -
5–10 ml milk
13 -
30 ml pure maple syrup
14 -
60 g powdered sugar
# Instructions:
01 -
Spray a mini muffin tray a bit and heat your oven up to 175°C.
02 -
Grab a big bowl and mix up your salt, baking soda, baking powder, sugar, and flour with a whisk.
03 -
Crack your egg into another bowl, beat it up, then toss in the buttermilk, vanilla, and melted butter. Mix well.
04 -
Dump the wet stuff into the dry ingredients and gently fold it together. Don’t stir too much or you’ll make it tough.
05 -
Now’s the time to mix in chocolate chips or blueberries if you want. Be gentle so you don’t smash them.
06 -
Scoop the batter into your pan so each spot’s about three-fourths full.
07 -
Pop everything in the oven and bake for about 10 to 12 minutes. They’re ready when a toothpick poked in one comes out clean and they look golden.
08 -
While they’re in the oven, mix powdered sugar with maple syrup and just enough milk to make it smooth and pourable.
09 -
Let your bite-sized pancakes cool off a little, pour on the maple glaze, and enjoy them warm.
# Notes:
01 -
Gently mix everything so your bites turn out soft and not tough.