Pancake Poppers

Recipe View 2 mins Preheat your oven to 375 degrees F (190 degrees C). Generously spray two mini muffin tins with cooking spray to prevent sticking. (Prep time: 2 minutes)

Recipe View 5 mins In a mixing bowl, combine the milk and vinegar. Allow the mixture to stand for approximately 5 minutes, until the milk begins to curdle. This creates a tangy base for light and fluffy poppers. (Rest time: 5 minutes)

Recipe View 2 mins Whisk in the oil and egg until well combined, creating a smooth and emulsified mixture. (Mixing time: 2 minutes)

Recipe View 1 mins In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients. (Mixing time: 1 minute)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine. (Mixing time: 3 minutes)

Recipe View 5 mins Using a tablespoon or a small batter scoop, carefully spoon the batter into the prepared mini muffin tins, filling each cup about two-thirds full. (Filling time: 5 minutes)

Recipe View 8 mins Bake in the preheated oven for approximately 8 minutes, or until the poppers have risen and are still pale golden brown. Avoid over-baking to maintain their soft, airy texture. (Bake time: 8 minutes)

Recipe View Remove the muffin tins from the oven and let cool for a few minutes. Gently loosen the poppers from the muffin cups using a silicone scraper or a thin knife. Serve immediately and enjoy!