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Welcome to Cooking with Jordan! Thanks for viewing my blog today!

• 1 Blueberries

• 2 Eggs, whole

• 1 Syrup

• 3 cups All-purpose flour

• 1 tbsp Baking powder

• 3/4 tsp Salt

• 3 tbsp Sugar

• 1 tbsp Vanilla extract

• 1 tbsp White vinegar

• 4 tbsp Butter

• 2 1/2 cups Milk

• Start with pancake batter. Then grab some blueberries. Or not, if you want plain pancake muffins. Either is delicious.Or how about this? Mini chocolate chips. Spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full with batter.

I use a small kitchen scoop. Makes it really easy to fill them really quickly, which means you’ll get to eat them sooner. Ergo, small kitchen scoops are necessary to sustain life. If you’re going the blueberry route, drop 2 to 3 blueberries in each cup, leaving space in between them.Now pop them in a 425 degree oven for about 8 to 9 minutes! This first batch, I baked at 400 for about 11 minutes and they were fine. But I liked the slightly crispy edges and darker golden color of the batch at 425. (Plus, the latter batch puffed just a little more.) Just keep an eye on them whatever temp you use.Take them out when they’re nice and golden.Let them sit in the pan for a couple of minutes, then turn them out. You may need to use a small, sharp knife here and there, but generally speaking, they should come out easily.Yum. They look like normal little muffins…but one bite and you instantly know they’re pancakes!There’s butter in the batter, so no need to mess with that step. Just dunk ’em in warm syrup and you’re good to go. You’ll love these!

 NOM! NOM! NOM! HAPPY EATING!!