Pantry MD

Enzo loves pancakes and muffins.  This morning he requested that we make pancake muffins.  I have never made these before but he wanted something that tasted like my chocolate chip pancakes in the form of a muffin.  The buttermilk gives the muffin the flavor of pancakes.  I found them to be a bit dry, so I added some butter to the recipe below.  These would be a good portable breakfast, along with a piece of fruit and handful of nuts.  You can of course add any of your favorite pancake add-ins such as bananas or blueberries. 

Recipe:  Makes 6 standard muffins

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 T turbinado sugar
• 3/4 cup buttermilk
• 1 egg
• 2 T butter, melted
• 1 tsp vanilla
• 3 T pure maple syrup
• 2 oz bittersweet chocolate, chopped or other favorite fillings

Method:

1. Preheat oven to 350 degrees.  Line a muffin pan with papers.
2. In a glass measuring cup, mix buttermilk, egg, vanilla, maple syrup and butter.  In a separate bowl, mix dry ingredients.  Blend wet and dry ingredients together just until blended.  Do not overmix.  Spoon into muffin papers and bake for about 20 minutes or until springy to the touch.