How I survived the last week of school: Pancake Muffins

I haven’t posted in over two weeks. Yes, you heard me right! Two weeks! Can you believe it? I can’t! In the past, even in the busiest week I have been able to post twice a week. Lately I am just so tired that I can’t find the strength and time to post. I have been baking a little, mainly for dinners or similar occasions. But I have not had time to take (decent) pictures or to write a post.

This was the last week of school and if you are a teacher or closely know one, you must know how exhausted we are in the last few weeks! Even few more days seemed unbearable. But I needed to cheer myself up. I needed to prepare something quick and good for my last few breakfasts during school year. And I needed to let you know that I’m still here…hanging in there until the long overdue holiday will come.

I took advantage of this little spur of energy I had two days ago to make these pancake muffins, a recipe I bookmarked long time ago from The Mom Chef (I know I can always count on her for a successful recipe. Thanks, Christiane!). I survived the week. I’m finally on holiday. Now I’m going to rest!

Pancake Muffins

Ingredients

290 g (10 1/2 oz or 2 1/3 cups) all-purpose flour

130 g (4 1/2 oz or 1 cup plus 2 tbsp) cake flour

10 g (2 tsp) baking soda

10 g (2 tsp) baking powder

5 g (1 tsp) kosher salt

6 large eggs, separated and at room temperature

85 g (3 oz or 6 tbsp) unsalted butter, melted and cooled slightly

75 g (2.67 oz or 6 tbsp) granulated sugar

5 ml (1 tsp) pure vanilla extract

790 ml (26.6 fl oz or 3 1/3 cups) buttermilk, at room temperature

Confectioners’ sugar, for sprinkling

Method

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray or line the muffin pan with paper cups.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Source: The Mom Chef