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Bev’s Repurposed Pancake Batter Muffins*

I’m making this statistic up, but it is probably true:  99% of cooks with leftover pancake or waffle batter throw it out.  Maybe not the day they make it, because after all, we like to think we’ll use it in a day or two.  But eventually we find it in the back of the fridge growing green fuzzy stuff and then we throw it out.


Some leftover pancake or waffle batter

Some sugar

Some flour

Add equal amounts of sugar and flour to the pancake/waffle batter and stir until the mixture is the consistency of muffin batter.

Pour into your muffin pan and bake at 350F for 20 minutes.

That’s it.  Don’t stress on specific amounts of sugar and flour, just have a little faith.

* Please note I have used the politically correct term 'repurposed' instread of 'recycled' for the title of this recipe page.   Placing 'recycled' and 'food' in the same csentence just seems wrong.