I found this recipe on Bakerella.com and just had to try it out for our Sunday School Breakfast tomorrow morning. Verdict: Delicious!!!! Who would have thought….pancakes in the shape of a mini muffin. No more flipping and burning pancakes!
Here’s what you’ll need to start:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
Mini Muffin Pan
Makes 24 Puffins.
Preheat oven to 350°.
and sugar into a medium bowl.
Sift together with a wire whisk.
In another bowl, add buttermilk…
and melted butter.
Stir until just combined.
Add wet ingredients to dry ingredients and stir with a spoon until combined.
Stir in chocolate chips, and be sure to save a few to sprinkle on the tops. I forgot to take a picture of this step, but I’m sure you get the idea. Dump them in, and stir! In the mean time, here’s a pretty pic of 1/2 cup of semi-sweet chocolate chips.
Thoroughly grease your mini muffin pan.
Next, use a regular teaspoon to scoop the batter into the pan.
Sprinkle your reserved chocolate chips onto the top of the batter.
Here’s what it’ll look like right before it goes into the oven.
Bake at 350° for 8-10 minutes. I’ve found that 8 minutes works best for me. You don’t want to over bake them and have them turn out too dry.
You’ll know they’re ready to come out when they look like this.
Look at those gorgeous Puffins just waiting to find their way out of the pan and into your mouth!
And into my mouth it went!
Try them! Your mouth will thank you!