I don't know if I'll ever want regular pancakes again

Pancake Mini-Muffins

source: the pioneer woman
Ingredients

• 3 c Flour
• 1 Tbsp Baking Powder
• 3 Tbsp Sugar
• 3/4 tsp Salt
• 2-1/2 c Milk
• 1 Tbsp White Vinegar
• 2 whole Eggs
• 1 Tbsp Vanilla Extract
• 4 Tbsp Butter, Melted
• Blueberries (optional)
• Chocolate Chips (optional)
• Warm Syrup, For Serving

Directions:

1. Preheat the oven to 425 degrees. (**See note below.)
2. Sift together flour, baking powder, sugar, and salt. Set aside.
3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
5. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
6. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
7. Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Chinese Food Anyone?

Chinese Orange Chicken

source: DANG delicious
Ingredients

• 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks
• 1 c + 2 Tbsp cornstarch, divided
• 2 large eggs, beaten
• 1 c vegetable oil
• 1/2 tsp sesame seeds
• 1 green onion, thinly sliced 

marinade

• 1 c chicken broth
• 1/2 c freshly squeezed orange juice
• 1/2 c sugar
• 1/3 c distilled white vinegar
• 1/4 c soy sauce
• 2 cloves garlic, minced
• 1 Tbsp orange zest
• 1 tsp Sriracha, or more, to taste
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Directions

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.