These pancakes are a perfect handheld breakfast. The recipe is from Martha Bakes, episode MBLB1001, and makes about a dozen. For the crumb topping, youll need 1 1/2 cups of all-purpose flour, 1/2 cup of dark brown sugar, 1/2 teaspoon of salt, 3/4 teaspoon of cinnamon, and 1/2 cup (1 stick) of unsalted butter, melted and cooled. For the pancakes, youll need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of coarse salt, 12 tablespoons of unsalted butter, at room temperature, 1 cup of sugar, 2 large eggs, 2 large egg yolks, 1 teaspoon of pure vanilla extract, 2/3 cup of buttermilk, and 1/4 cup of jam for filling. Preheat the oven to 325 degrees and line a muffin tin with 12 paper liners. Make the crumb topping by mixing the dry ingredients and adding the melted butter. Make the pancake batter by mixing the dry ingredients and alternating with the wet ingredients. Divide the batter evenly among the muffin cups, add a teaspoon of jam to each, and top with the crumb topping. Bake for 20-25 minutes and cool on a wire rack.
Conner
27.04.2023 @ 16:53
These pancakes are a perfect handheld breakfast. The recipe is from Martha Bakes, episode MBLB1001, and makes about a dozen. For the crumb topping, youll need 1 1/2 cups of all-purpose flour, 1/2 cup of dark brown sugar, 1/2 teaspoon of salt, 3/4 teaspoon of cinnamon, and 1/2 cup (1 stick) of unsalted butter, melted and cooled. For the pancakes, youll need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of coarse salt, 12 tablespoons of unsalted butter, at room temperature, 1 cup of sugar, 2 large eggs, 2 large egg yolks, 1 teaspoon of pure vanilla extract, 2/3 cup of buttermilk, and 1/4 cup of jam for filling. Preheat the oven to 325 degrees and line a muffin tin with 12 paper liners. Make the crumb topping by mixing the dry ingredients and adding the melted butter. Make the pancake batter by mixing the dry ingredients and alternating with the wet ingredients. Divide the batter evenly among the muffin cups, add a teaspoon of jam to each, and top with the crumb topping. Bake for 20-25 minutes and cool on a wire rack.