… with chocolate chips I might add. Ever get a taste for pancakes, but don’t feel like flipping?
I do. Especially since I always seem to be the one still flipping while everyone else gets to eat the first ones off the pan. If I had a bigger griddle, it would probably be ok. But I have a little one and usually end up frying one pancake at a time to make sure they look decent… which takes for ever.
But not this way. Try these laborless baked pancake muffins. Hmmmmmm… Puffins anyone?
Generously grease a 24 cup mini muffin pan with non-stick spray.
Mini Maple Chocolate Chip Pancake Muffins. (Someone please come up with a shorter name for these.)
1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2/3 cup buttermilk 1 egg 2 tablespoons pure maple syrup 2 tablespoons melted butter 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter if you like or even just with maple syrup.
Using a small bowl to serve the syrup in makes it really convenient to coat the muffins in maple.
See. Just dunk them right in.
Wait, let’s look at that again…
But, they’re even tasty all by themselves.
And, if you don’t want chocolate chips…
… just leave them out.
But, the chocolate lover in me prefers the chips.