hello! things have been pretty hectic the past couple of months moving back into the city and starting junior year, but i promise to write more frequently starting now! i actually found this recipe quite awhile ago and in a fit of procrastination, made this incredible pancake muffins. the logic behind them is basically that sometimes you just don't feel like making pancakes, so if you make muffins that are actually pancakes, you'll have them for a few days AND you can dip them in syrup. what a sweet combination. i made a few healthy substitutions in the recipe, which i've noted...so i suggest making these, even if you're trying eat well =]
Mini Maple Chocolate Chip Pancake Muffins.
(adapted from bakerella)
1 cup flour (*i used whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar (*i used splenda)
2/3 cup buttermilk (*i used skim milk mixed with a few drops of lemon juice and let it sit for 5 minutes)
1 egg
2 tablespoons pure maple syrup (*i used low fat syrup)
2 tablespoons melted butter
1/2 cup milk chocolate chips (*i used dark chocolate! but mostly because i prefer it...)
- 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 12 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 with warmed butter if you like or even just with maple syrup.
