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 - Let the poppers cool just a bit, then pour on that maple glaze. Eat while they're still nice and warm.
02 - Mix up powdered sugar, maple syrup, and just a tad of milk until you get a smooth glaze while the poppers bake.
03 - Pop them in the oven for about 10 to 12 minutes. They're done when they're golden and a toothpick comes out clean.
04 - Drop the batter into your greased mini muffin pan, aiming for about three-quarters full in each cup.
05 - Gently stir in blueberries or mini chocolate chips if you want those extra bits.
06 - Pour the wet stuff over your dry mix, then fold it together just enough so it's all mixed but stop as soon as it's combined.
07 - Grab another bowl, beat the egg, dump in the buttermilk, vanilla, and melted butter, and mix till it all comes together.
08 - Stir flour, sugar, baking powder, baking soda, and salt together in a big bowl using a whisk.
09 - Turn your oven on to 175°C and lightly oil a mini muffin tray.

# Notes:

01 - If you mix too much, your poppers might turn out tough instead of soft.

Back