Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Quick and easy, kid-friendly, syrup-free pancakes.

Gallery

Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Servings:
12
Yield:
1 dozen muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.

Nutrition Facts

181 calories; protein 3g; carbohydrates 29g; fat 6.2g; cholesterol 15.5mg; sodium 271.7mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/01/2018
12.1.18 There has to be a missing ingredient because there s simply not enough liquid to even lightly moisten the flour mixture to what would be the consistency of batter; it s just dry and crumbly. I scaled this down to 6 muffins and added about 1/4 cup plus 2 Tbsp of milk to even reach a very thick consistency. Wanted something quick easy and warm for a Saturday morning breakfast before heading out for the day and it just doesn t get much easier than this recipe. Texture was a bit dense more like a pancake than a light muffin but not knowing what the missing ingredient is it s very hard to rate this recipe. They ended tasting OK so 3 stars it is. Read More
(1)