Puffins ~ adapted from Bakerella

Puffins are pancake batter baked in muffin cups making them pancake-muffins, or Puffins. Bakerella's recipe called for 1/2 c chocolate chips in the batter with more sprinkled on top. Because I'm not five-years-old, I don't particularly like that much chocolate for breakfast so I adjusted the recipe making the chips optional. Feel free to add more if you like but if you do, don't be surprised if all you taste is chocolate and not the pancake.



1 c flour
1 t baking powder
1/2 t baking soda
1/4 t salt
2 T sugar
2/3 c buttermilk
1 egg
2 T pure maple syrup
2 T melted butter
1/4 c chocolate chips, optional

Preheat oven to 350°. Generously grease mini-muffin pan with nonstick cooking spray.

Sift flour, baking powder, baking soda, salt and sugar into a medium mixing bowl. In second 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. Fill muffin cups no more than 3/4 full and sprinkle with chocolate chips, if desired. Bake for 8-9 minutes or until set and tops are no longer shiny.

Let cool 5 minutes and remove from pan. You may need to use a toothpick around edges to loosen Puffins from pan. Serve warm with butter and maple syrup for dipping. Yield 24 puffins.