Loaded Sirup-filled Pancake Muffins
Summer has officially started in my ‘neck of the woods’… which means life has s-l-o-w-e-d way down. YAY!! To celebrate, the herd & I made breakfast together.
The kids love to be my helpers, “can I pour??, can I scoop??…I can do it??, can I help??, can I stir?? — always asking, always ready – and I always have something for them to do!
They each picked their muffin fillings & loaded them up.
Sharp hand-shredded cheddar cheese, bacon & sausage crumbles…any combination, any amount – they got to be the boss of their own breakfast.
All of the muffins had one thing in common: between the layers of pancake batter, I added teaspoon (or so) of Funk’s Grove Pure Maple Sirup. Here is a little bit of information about this special sirup:
The History of Sirup
The First Maple Sirup Producers
There is a long-standing family tradition of sirup making among the Funks of Funks Grove. However, the sweet benefits of the maple trees that grow in this native timber were likely enjoyed long before the Funk family settled here. History has it that Native Americans were the first maple sirup producers. They used maple sugar to season their corn and other vegetables and poured maple sirup over their fish and meat. Following is one of the many legends of how maple sirup was first discovered.One night upon returning from hunting, an Iroquois chief named Woksis plunged his hatchet into the side of a tree for safe keeping overnight. In the morning, he removed his hatchet and went out to hunt. There happened to be a bowl directly underneath of the gash left by Woksis’ hatchet, and sap began to flow in the bowl. Woksis’ wife later noticed that this bowl was full of liquid and, mistaking it for water, used it to cook a venison stew. As the stew cooked, water evaporated from the sap, leaving a thick, sweet substance in the stew. Both Woksis and his wife were pleasantly surprised by the sweet-tasting stew, and thus it was discovered how maple sirup could be made from sap.
More interesting history & production information is available on the Funk’s Grove Pure Maple Sirup website. The best part?? This sirup is produced by my sister-in-law’s family ((the Funk family)). Before I met Betsy, I had no idea how tasty pure maple sirup was. Since then, I look for every opportunity to fit this into my recipes.
Today’s recipe was another perfect opportunity!
I am looking forward to many more Summer cooking sessions with my herd.
- 2 c pancake& waffle mix (I used Bob's Red Mill)
- 2 c buttermilk*
- 2 eggs
- 1-2 T canola oil
- 2-3 T sugar
- 1 c ground browned breakfast sausage
- 12 pieces pre-cooked bacon strips
- 1 c hand-shredded sharp cheddar
- Maple sirup (about 6-7 T)
- Preheat oven to 350°. Prepare 2 muffin pans by lining the muffin cups with disposable liners & spray with non-stick baking spray.
- Mix pancake batter components, adding 1 1/2 c of buttermilk and additional buttermilk 1 T at a time until reaching the desired batter consistency. (I used the entire amount of buttermilk)
- Using a 2T scoop, place 1 scoop of batter into the bottom of each muffin liner, top with desired fillings, add 1 t of sirup & top with one more scoop of batter.
- Bake 15 minutes, or until an inserted toothpick comes out clean.
- Cool 2 minutes before serving.
- Makes 24