We used to have pancake on a stick for Sunday morning breakfast when my older children were younger. They were perfect to cook and then take on the drive to church. I knew it wasn’t the healthiest option for breakfast, but getting all the children to church was a tough job with lots of little ones. So I compromised. Then we started having more children and the cost for pancake on a stick got quite expensive, so we did away with it.
I was reminded by my older daughter of how much they used to enjoy pancake on a stick, so I figured there has to be a way to make an item similar to that and WAY healthier.
- 3 c flour
- 1 T baking powder
- 3 T sugar
- 3/4 teaspoon salt
- 2 1/2 cups of milk mixed with 1 T vinegar to make sour milk
- 2 eggs
- 1 T maple flavoring
- 4 T butter melted
Mix all the ingredients together to make your pancake batter and then you can start filling those tins.
We decided to make mini blueberry pancake muffins.
Bake in a 400 oven for 10 minutes until done—stick a toothpick in the top, if it comes out clean it is finished.
For the next batch, we decided to make a replica pancake on a stick but in a muffin tin.
We then poured the pancake batter over top of the sausage. Fill those muffin tins 2/3 of the way.
We made numerous batches of these. After completely cooling, we put them onto cookie sheets and placed in the freezer.
I can either take these out the night before and throw in the oven for about 15 minutes on 350 to thaw, or if I forget, I take them out from a frozen solid state and cook 350 for about 30 minutes.
My children like to eat them plain, but you can dip them into maple syrup for extra sweetness.