Puffins: Mini Choc Chip Pancake Muffins

As soon as I saw this recipe by bakerella, it immediately went onto my “to- make” list. Baking pancakes in mini muffin pans is just utterly ingenious.

As we all know, anything made miniature is something no one can resist. It’s just all the rage now.

When my family took a bite out of the “muffin”, it was quite a surprise to them to find out it’s actually a pancake!

Although I wouldn’t say it completely tasted like pancakes, it was more like a hybrid between a pancake and a cake… quite hard to imagine, I know. It’s still quite nice to have a refreshing change to a traditional breakfast staple.

I’ll have to try baking my usual go-to pancake recipe in a cupcake pan some time, and hopefully it’ll work out and taste more like pancakes.

How about some golden syrup to go with that?

Mini Maple Chocolate Chip Pancake Muffins
(adapted from Bakerella)
makes 24

Ingredients
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp sugar
2/3 cup buttermilk or milk *
1 egg
2 tbsp maple syrup or golden syrup *
28g melted butter
1/2 cup milk chocolate chips

Method
Preheat oven to 170 degrees C. Grease mini cupcake pan with butter or oil.

Sift baking powder, baking soda, salt and sugar into a bowl to combine.

In another bowl, combine buttermilk, egg, maple syrup and melted butter.

Combine dry ingredients with wet ingredients.

Stir in chocolate chips, reserving some chips to sprinkle on the top.

Fill mini cupcake pan to 2/3 full. (Don’t make the mistake I made and fill it up to the top, which was why I only got 16 puffins out of the recipe, and if you can help it, try not to make a mess like I did)

Bake for 8-9 minutes till fully cooked.

* I substituted maple syrup with golden syrup because that was all I had on hand.

* Instead of using buttermilk, I added 1 tbsp of lemon juice to 1 cup of milk and let it sit for 15 minutes (apparently this makes buttermilk).