PB & J Mini Pancake Cups
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Ingredients
2 cup buttermilk
2 egg
1/4 cup sugar
1/4 cup butter, melted
2 cup all-purpose flour
2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup smooth peanut butter
1/4 cup strawberry jam
Nutritional Facts
Amount Per Serving
203 Calories
Fat
8 g
Sugar
10.5 g
Protein
5.5 g
Carbohydrate
28 g
Directions
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Preheat oven to 400°F. Grease two muffin tins with cooking spray. Dust with flour until evenly coated and tap out any excess flour; set aside. Whisk buttermilk with eggs, sugar and melted butter. In separate bowl, stir flour with baking powder, baking soda and salt. Stir wet mixture into dry mixture just until combined.
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Divide half the batter evenly between prepared muffin tins. Spoon some peanut butter and jam in centre of each muffin; top with remaining batter. Bake for 12 minutes or until puffed and golden.