If you have leftover pancake mix, change it into blueberry or strawberry muffins!! Batter won’t keep — if you try using it the next day, the pancakes may come out rubbery. Better to just make it into muffins.
Preheat the oven to 350°F.
If your leftover pancake mix is too liquid, add a bit more flour — only add about a tablespoon at a time until it is a good consistency for muffins.
Next, add blueberry jam and some fresh or frozen blueberries; or you could add strawberry jam and fresh or frozen strawberries (fresh fruit is great, but muffins seem to be nicer if you add jam as well). OR you can add some of the fried apples that I gave the recipe for above, but make sure the pieces are small. If you only use fresh fruit, you might need to add more sugar.
Butter a muffin tin and put about ¼ c. of batter in each cup (same amount as for pancakes). Check them at 20 minutes, but they may take up to 25 minutes to cook, depending on how big you make them and your oven. They should be starting to come away from the sides of the pan when done. You can also test them by poking them with a toothpick, which should come out clean when they are done. Let them cool about 5 minutes before removing from the tin.
For blueberry or strawberry muffins without making pancakes first:
- 2½ c. flour
- 1½ t. baking powder (2 t. is fine too)
- 1½ t. baking soda (2 t. is fine too)
- About ¼ c. sugar
- 1 t. salt
- About 1½ c. milk (adjust as needed to get a nice consistency, if you added too much, within reason, you can just add a bit more flour to balance it).
- 4 T melted butter (½ stick)
- 1 or 2 eggs
- ¼ to ½ c. jam
- Fresh fruit to match the jam
Mix together above ingredients in order, with the jam and fruit last. (If you don’t have fruit, you can make plain muffins, but fruit ones are nicer. For plain ones, you may need to add some extra sugar along with the extra flour to make the muffin mix the right taste and consistency. Then just follow the directions above.)