Wildberry Whole Wheat Pancake Cups

So, my new obsession is anything that can be baked in the oven in a muffin pan. Sure muffin pans are great for baking muffins, but did you know they're also awesome at baking eggs and pancakes and god knows what else that I haven't yet discovered? This morning was a rough one. It followed a very rough night which followed a pretty rough day and another really rough night. We are tired. Alexa is not tired. Do you see how that clashes? Anyway, I normally make pancakes or french toast or a big hot breakfast on a Sunday, but today I was not feeling it at all. Standing at a stove pouring pancake after pancake onto the griddle was just going to be way too much effort for me. Then I came up with the best idea: I could bake the pancakes in the oven in a muffin pan!!! Would it work? Who knew, but I was definitely giving it a try. Worst case scenario she could have a banana and some cheerios.

I used the basic pancake recipe found here. I did alter the recipe slightly by substituting whole wheat flour for white flour. I also added 1 teaspoon of vanilla.

Ingredients:
1 cup whole wheat flour
2 Tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract

Before mixing your batter, preheat the oven to 180C (about 350F). Add all of the dry ingredients in a medium bowl and stir. Then add in the egg, milk, oil and vanilla. Mix well. Once pancake batter is mixed well, fill silicon muffin forms 1/4-1/2 full with pancake mix. The batter makes 12 pancake muffins. I then put approximately 1-1 1/2 teaspoons of frozen wild berries in the center of each batter filled form.  I baked them for 15 minutes total - 8 minutes at 180C (350F) and then I bumped up the heat to 200C (400F) for the remaining 7 minutes. They came out golden brown and perfectly cooked inside.

We drizzled Grade C Acorn syrup over the top and thoroughly enjoyed our Sunday breakfast!