Mini Pancake Muffins

Pancake?  Muffin?  Pancake?  Muffin?

Puffin.

No spatulas required for these pancakes.  Baked in the oven, you can feed a hungry crowd without the carpal tunnel injury from excessive flapjack flipping.  Genius, I'm on board 100%.

The only thing I enjoy more than a pancake, is a portable pancake.  A pancake I can take with me on a walk, on a car ride, on a date (don't judge.)  Assuming of course that I also have a portable bowl of syrup.  These guys are destined for syrup dunking, yes dunking.  Double dipping completely necessary.

Your welcome fellow pancake lovers.  Love JS.

Mini Pancake Muffins

Ingredients:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp sugar

2/3 cup buttermilk

1 egg, lightly beaten

3 Tbsp pure maple syrup, plus more for serving

1 Tbsp butter, melted

1/2 tsp vanilla

frozen blueberries (optional)

Method:

Preheat oven to 350F.  Spray mini muffin tin with non-stick spray, set aside.

Whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl. 

In a separate bowl, stir buttermilk, egg, maple syrup, melted butter, and vanilla together.  Add to dry ingredients stir until just combined.

Transfer batter to prepared muffin tin, adding 2-3 blueberries to each mini pancake, if desired.  Bake for 8-9 minutes.

Remove from pan and serve immediately with maple syrup.

Yields 24 mini pancakes

slightly adapted from Bakerella