pancake muffin

hello everyone! i am now completely back on track.. i am extremely too happy to be back again. i really miss all of you. anyway, my summer holiday's over. i am now entering another new semester and the new schedule is pretty tight, i am getting busy this term. however, i am pretty lucky to have most of my schedule adjustable with my hobby which is baking. haha. i have only one day off now but i still have some leisure time. thank God!

today, i started my class at 4 pm and i've baked this goodies on the morning. this is actually a pancake in a muffin shape or is it really a muffin, i don't really care. all i know is that this is my best breakfast ever! i couldn't like this more. simple but too delicious, for me 2 pieces are not enough. i can taste the maple syrup and butter from this muffin even before you drown them in maple syrup and warm butter and i really love this even better than real pancakes. by the way, have i told you that once it had baked it has already spread its wonderful smell of maple around your kitchen and tempted you to munch it right away.

i got this recipe from the marvelous Bakerella, she's a super cakepops diva. i am her huge fans and she's just as sweet as her cakes. so why don't you just check out her web and find more interesting recipes there. this pancake muffin recipe was originally named 'Mini Maple Chocolate Chips Pancake Muffin', what a long name. give it a shot and try this, i am sure you'll crave for more and more..

Mini Maple Chocolate Chips Pancake Muffin

from 'Bakerella'

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp sugar

2/3 cup buttermilk

1 egg

2 tbsp pure maple syrup

2 tbsp melted butter

1/2 cup milk chocolate chips

direction:

1. preheat oven to 350 degree F. 
2. combine flour, baking soda, baking powder, sugar, and salt in a medium bowl. sift together with a wire whisk.
3. in another bowl, stir buttermilk, egg, maple syrup, and melted butter until just combined.
4. add wet ingredients to dry ingredients and stir with a spoon until combined.
5. stir in the chocolate chips, reserve a few chips to sprinkle on top.
6. bake for 8-9 minutes. let cool slightly and remove from the pan, you may need to use a toothpick around the edges to separate the pancake muffins from the pan.

what happened in my kitchen?

• i didn't have buttermilk. so i substitute it with 2/3 cup whole milk with 2 tsp apple cider, leave it for 3-5 minutes before using. i found this as the best substitution.
• i forgot to add in the chocolate chips into the batter. so when it's done and came out from the oven i quickly press some of the chips into the muffin tops while it's still hot.
• i baked this muffin for more than 9 minutes. to be exact, i baked this for 15 minutes and the texture is still good.

that's all for today.. thanks for reading people! :)

have a good day and HAPPY BAKING..

see you hopefully real soon.