Serve these delicious, fluffy pancake muffins for breakfast. They will save you time in the kitchen and will be loved by everyone.
Whether you are hosting guests at your house this holiday season, are looking for a nice holiday treat to keep your kids happy at the table or simply love pancakes for breakfast, pancake muffins will quickly become your new favourite.
Baking your pancakes in a muffin tin is a perfect, easy way to serve a large batch of them in one go, saving you precious time in the kitchen.
You can even make the batter ahead and refrigerate in the tin overnight. Just take them out 15 minutes before popping them in the oven.
They are a total showstopper at the table too.
For this holiday season, I have made this batch of pancake muffins with caramelized pears and topped them of with a generous dusting of powdered sugar and ground cinnamon.
And since it’s the holidays, why not have a glass of bubbles with them?
Recipe: Pancake Muffins With Caramelized Pears
200 g all-purpose flour
1 tablespoon baking powder
1 pinch of salt
300 ml milk
1 large pear, peeled, cored, and cut in small pieces
1 tablespoon butter
2 tablespoons sugar
powdered sugar and ground cinnamon for topping
Preheat oven to 200°C.
Beat eggs with a handheld mixer until creamy. Add flour, baking powder and a pinch of salt and just combine. Add the milk, beat for another 2-3 minutes then set aside and let set for about 10-15 minutes.
In a skillet, melt the butter over medium heat then add the pear and sugar. Cook for about 5 minutes until lightly golden.
Grease a muffin tin. Place few pieces of the pear at the bottom of each mould, then pour over the batter until the moulds are filled up to about 1 cm below the edge.
Bake for about 25 minutes until golden-brown.
Serve topped with powdered sugar and ground cinnamon.