We did quite a bit of eating this weekend. We were all over the place: a foodie feast at Neta in the West Village where we watched a team of talented Japanese chefs at work; the Olive Garden where Dean and I satisfied a craving for unlimited salad and breadsticks )there’s no shame in this!); and we also visited Beurre & Sel for Dorie Greenspan’s delicious cookie creations (including this Jammer - my personal favorite of all our samplings!)
And, of course, there was a little creating in our own kitchen. We (err, I) made maple chocolate chip pancake muffins. You heard right. Pancake muffins, which will serve as the perfect breakfast-on-the-go all week long.
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- ⅔ cup buttermilk
- 1 egg
- 2 tablespoons pure maple syrup
- 2 tablespoons melted butter
- ½ cup milk chocolate chips
- Preheat oven to 350 degrees.
- Generously grease a 24 cup mini muffin pan with non-stick spray.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another 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.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes*.
- * If baking regular sized muffins, it will take about 16 minutes.