Whole Wheat Pancake Mini Muffins

Category:  Breakfast
Preparation Time: 5 mins + 10 mins waiting time 
Cooking Time: 9-12 mins
Servings: yields around 24 mini muffins + 5 small muffins

WholeWheat Pancake Muffins

I have already posted an eggless whole wheat pancake recipe here and this one uses egg. During weekend mornings, it will be bit tired (or lazy :)) to stand before stove while making pancakes. To make it easier i tried baking them in mini muffin tins and it came out really well. I already tried an eggless version which I used to prefer on days when I wont eat eggs but didnt take pictures; so havent posted yet:)

These will be surely a hit among kids due to its size and ofcourse who will tell no to such an yummy mini bites and also made from whole wheat flour. Also we can make varieties by adding different flavour and toppings.

Yummy!!!!

Ingredients:

Dry Ingredients: 

• Whole Wheat flour - 2 cups
• Baking powder - 1 1/2 tsp
• Baking soda - 1 tsp
• Salt - a pinch

Wet Ingredients:  

• Egg - 1 no
• Butter milk - 2 cups (I prepared by mixing 1/2 cup of thick curd with 1 1/2 cup of water)
• Sugar - 3 tbsp (I used Organic demerara sugar)
• Melted Butter - 1/4 cup 

 Other Ingredients:

• Chocolate Chips or any chopped nuts or blueberries - as needed  (Optional)
• Cocoa Powder - to taste  (Optional)
• Honey or maple syrup -  for serving

Method:

1. Preheat oven to 350 F and grease the mini mufin tin
2. Mix the dry ingredients in a wide bowl
   
3. If we are not having butter milk, we can prepare it by adding 1/2 cup of thick curd and 1 1/2 cup of water, mix well
   
4. In another bowl, beat the egg until frothy. Then add the sugar, butter milk and melted butter and mix well. 
   
5. Add the wet mixture into the flour mix and gently fold it so that it gets mixed (Dont over mix it). Let it stand for 10 mins
   
6. If we needed we can add cocoa powder for chocolate flavoured pancake muffins
7. Spoon the batter into muffin cups; fill only 3/4 th of the cup (Since I used 24 cup mini muffin tray, I used 1/2 tbsp spoon to fill in the batter)
   
8. If needed we can add chcolate chips or any chopped nuts or blueberries on top of the muffin batter
   
9. Bake in the preheated oven for 9-12 mins or until its done (can be checked by using tooth pick method); if using medium / large muffin tray, baking time will vary
   
10. Once its done, remove from the oven and allow to cool for 5 mins
    
11. Then transfer the muffins from the tray to cooling rack
12. Serve warm with honey or maple syrup!