I love pancakes and I don't discriminate, well expect Buckwheat pancakes, I just can't get on board with those for some reason. But all of the other types are fine by me: plain, stuffed, whole wheat, lemon curd, yogurt, oat, whatever...shove them in my face covered in butter & maple syrup (and maybe some peanut butter) and I'm gonna to eat them. HOWEVER, I hate making breakfast for someone (because who really makes pancakes solely for themselves. Um, well, I guess I do, but all the same) and not being able to sit down and eat with them because I am standing over a griddle waiting for the next batch of cakes to finish cooking so BEHOLD The Pancake Muffin!
This is so simple, it's almost ridiculous!
Spray a muffin tin with oil. I use canola because, well, I like it. Fill each round about 2/3 full with your favorite pancake batter recipe. For this recipe, I use King Arthur Flour's Simply Perfect Pancakes. Top with some mix-ins. The one pictured above contains blueberry and almonds, but you can use just about anything. Think bananas, chocolate chips, strawberries, raspberries, peaches, etc or you can savory this little dude up with some cheese and chives too. I'd omit the sugar in the linked recipe if you're going to go savory on this one (bacon & cheddar or add some goat cheese to the blueberry almond, but that's just off the top of my head).
Bake at 350 degrees for 12-14 minutes or until the edges get golden brown.
Serve with butter, peanut butter and warm maple syrup. There ya go, no more standing over the stove while everyone but you enjoys warm pancakes!
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