Step 1

Prepare your steamer setup and bring water to a rapid boil. Line ten individual 3-inch cupcake molds with paper liners and arrange in two bamboo steamers.

Step 2

In a medium mixing bowl, whisk to combine the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)

Step 3

Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with a lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.