Maple Chocolate Chip Pancake Muffins

Buttermilk saga part two: These pancake muffins have been on my to-make list for ages. So, given my new batch of buttermilk, I decided it was as good of a time as any. I'm so glad I did! Not only were they super quick and easy, they were light, moist, and perfectly studded with little chunks of chocolate. Except for the ones that didn't have chocolate chips in them, of course. Plus I didn't have to stand at the stove flipping millions of pancakes while everybody else got to sit down and eat them. I thought they were better with the chocolate chips, but if you're not such a fan, leave them out and sprinkle the tops with brown sugar. Last but not least, enjoy!

1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 T Sugar
2/3 C Buttermilk
1 Egg
2 T Maple Syrup
2 T Butter, melted
1/2 C Chocolate Chips

Yield: 9 Muffins
1. Preheat oven to 350.

2. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Stir together.

3. In another bowl, stir buttermilk, egg, maple syrup, and butter until just combined.

4. Add wet ingredients to dry ingredients and stir with a spoon until just combined.

5. Stir in chocolate chips, reserving a few chips to sprinkle on the top.

6. Bake for 15-20 minutes, until golden brown.

Mahlzeit!
-Coriaunty

Scrambled Pancakes

This is the second recipe that I have tried from the Homestyle in a Hurry cookbook, and it was once again fabulous.  The title of this recipe sounds incredibly odd, but is pretty self explanatory.   Think pancake batter cooked like you would scrambled eggs.  The result?  Pancake nuggets, as my husband called them.  Verdict?  Delicious, clever, and out of the ordinary.  What makes them even better?  They are a perfect delivery vehicle for the amazing Honey Butter that has taken up residence in my refrigerator.

Scrambled Pancakes

1 cup all purpose flour

1/4 cup sugar

1/2 teaspoon baking powder

1 cup milk

2 eggs, separated

2 Tablespoons butter

Maple Syrup (or honey butter for topping)

In a bowl, mix together flour, sugar, baking powder, milk, and egg yolks; set aside.  Ina separate bowl, with an electric mixer on high speed, beat egg whites until stiff.  Gently fold in the flour mixture.  melt butter in a 10 inch skillet and pour in all the batter.  Cook over medium-low heat while continuously folding over.  cook until golden.  Serve warm with syrup.  Serves 4.

Enjoy!  -Cardamommy

Mom's Buttermilk Pancakes

When I was growing up we had either pancakes or waffles almost every Saturday. In fact, when I go home my mom still makes pancakes and waffles on Saturday mornings. That's one of the things I miss the most about being away from home (my mom, not the pancakes. Although I do miss Saturday morning pancakes, too). Because these pancakes are so wonderfully delicious and remind me of my mom, I got the recipe from her. That way, on Sunday nights like tonight when I don't know what to make for supper, and when I kind of need my mommy, I can make her buttermilk pancakes and the 1000 miles between us seem to be just a little bit shorter. Tonight I enjoyed these with my buttermilk syrup (recipe follows), whipped cream, and fresh strawberries.

Pancakes:
1/2 Cube Butter, melted
2 Eggs
2 C Buttermilk
4 T White or Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 C Oats
1-2 C Flour, depending on how thick you like your pancakes
Dash of Cinnamon (optional)
Pinch of Nutmeg (optional)
Splash of Vanilla (optional)

Combine melted butter with eggs. Stir in buttermilk and sugar. Add baking powder, salt, baking soda, oats, and flour. Add  cinnamon, nutmeg, and vanilla, if desired. Mix.

Heat a pan on the stove over medium heat and grease with non-stick spray. Pour batter by less than 1/4 C  portions onto pan. Flip when the little bubbles on top of the pancake have popped and the underside is golden brown.

Buttermilk Syrup:
1/4 C Margarine or Butter
2 C Sugar
1 C Buttermilk
1 tsp Baking Soda
1 tsp Vanilla or Coconut Extract

Melt margarine or butter in a sauce pan. add sugar and buttermilk. Bring to a boil then reduce heat. Boil for 5 minutes. Remove from heat. Add baking soda and coconut/vanilla. Store for up to one week in the refrigerator.

Mahlzeit!
-Coriaunty