Mix & match pancake muffins

Forget standing over a hob flipping pancakes on Pancake Day – make these fluffy pancake muffins instead. They’re simple to make and kids will love to help

Prep:20 mins
Cook:25 mins

Serves 12
Easy

Nutrition per serving

kcal 188
fat 6g
saturates 3g
carbs 27g
sugars 4g
fibre 1g
protein 5g
salt 0.3g

Ingredients

sunflower or vegetable oil, for the tin
350g plain flour
2 tsp baking powder
50g butter
350ml milk
2 eggs
2 tbsp maple syrup, plus extra to serve
handful of raspberries or blueberries, or a bit of each
½ banana, sliced
icing sugar, for dusting

Method

Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.
Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.