Do you ever have the kind of day where you don’t know if you’re coming or going? Where you can’t tell up from down? Or whether it’s time for breakfast or dessert? I can’t exactly help you cope with the first two things on that list. But the third, I’ve got covered thanks to Three Baking Sheets To The Wind.
She posted about this Chocolate Chip Pancake Muffin that immediately got me to wondering…well, which is it – a pancake or a muffin? Curiosity piqued as it was, I didn’t fool around letting this question, or recipe, linger. My brain, and my recipe folders, are too congested to let burning questions such as this go unanswered, just bouncing around. What follows is the official transcript of the conversation I had with myself after these had been mixed, baked, cooled, and consumed.
Q: Is it a pancake or is it a muffin?
Q: Is it breakfast or dessert?
Q: Does it have to be one or the other?
Because really, we get so busy labeling things as either “this” or “that” that we tend to only see things as being one dimensional. I’m not saying these muffins will bring you cosmic enlightenment, but they may be the first step in seeing the many dimensions and facets of the world around you. Or maybe they are just fine little snacks to get your day off to a tasty start or end it on a sweet note. It can be whatever you want it to be. Namaste.
Chocolate Chip Pancake Muffins
Adapted from Bakerella, Seen on Three Baking Sheets To The Wind
BAH Note: The batter really does resemble pancake batter. I wonder what would happen if instead of baking this in the oven, you dropped a scoopful onto a hot, buttered griddle.
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2/3 cup buttermilk
- 1 egg
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1/2 cup chocolate chips
Heat the oven to 350 degrees and line a muffin tin with 12 paper liners.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and sugar. In a second bowl, mix together the buttermilk, egg, syrup, and melted butter. Add the wet ingredient to the dry and mix until just combined. Fold in the chocolate chips.
Using an icecream scoop, scoop the batter into the muffin tin. Bake for 8 to 10 minutes until a tester inserted into the center comes out clean. Cool in the pan for 5 minutes and then transfer them to a cooling rack to cool completely.