Ingredients
3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving
Instructions
- Preheat the oven to 425 degrees. (**See note below.)
- Sift together flour, baking powder, sugar, and salt. Set aside.
- Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
- Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
- Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
- Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
- Serve warm with warm syrup!
Source:http://thepioneerwoman.com/cooking/pancake-mini-muffins/