This pin test was originally posted on CraftFail!
I have to admit, I saw these on Pinterest and went, “No effing way,” so I was pretty sure this was going to be a big fat fail from the very beginning.
Image from Real Mom Kitchen
Also, I’ve had bad luck making things in muffin tins and doing mini versions of things, so I was prepared for disaster.
I was not wrong.
Luckily, I cut the recipe in thirds, which involved some ninja math skills, and a little bit of not caring how much 1/3 of 1/4 cup of butter is and just effing guessing. So I only had to throw away 8 of them instead of 24. Small blessings.
Because the post warns that these little bastards stick like hell, I made sure to grease the cupcake tin like my mom taught me, way before partially hydrogenated things were considered “unhealthy.” I used Crisco.
Living on the EDGE… of hypertension.
Throughout the baking process, my skepticism began to rise, puffy and sponge-like, until it was a nice golden brown. So did the pancakes.
I was expecting them to cave a little when I took them out of the oven. They caved less than I thought they would. I was actually kind of proud of the stoic little things.
But how did they taste? Well, not like pancakes. More like French toast made with stale Wonderbread drowned in way too many eggs that had already sort of begun to scramble before you cooked it. So… not good. When I was done with my taste test, I got one wet and used it to scrub out the muffin tin, so that gives you an idea of the texture, too.
It’s true, I didn’t have any delicious preserves or anything to put on them, but honestly, it would have been a waste of delicious preserves.
My recommendation? Skip this one, unless sponge pancakes don’t sound gross to your family.
