Um. Did I tell you that my bloggy BFF Bakerella (I love alliteration, what can I say?) contributed a recipe to the fantastic new book Home Baked Comfort, released by Williams-Sonoma and including fantastic recipes from bakers across the country?
Well. Miss Bakerella's contribution is rather delicious: Mini Banana-Maple Pancake Muffins. Really, just uttering the title of the recipe ought to have you running to Williams-Sonoma to purchase the book...but in case it doesn't, here's the actual recipe.
Like little pancakes in muffin form, these are a snap to make and unbelievably easy to eat. How did you just eat ten? Huh?
The book is full of plenty of other awesome stuff. Go buy it.
Mini Banana-Maple Pancake Muffins
Makes 2 dozen
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 large egg
- 2 tablespoons pure maple syrup, plus more for dipping
- 2 tablespoons unsalted butter, melted
- 1 very ripe large banana, mashed
- Position a rack in the middle of your oven. Preheat to 350 degrees F. Generously grease 24 mini muffin cups with nonstick cooking spray or butter it up.
- In a large bowl, whisk together the flour, sugar, baking soda and powder, and salt. In another bowl, stir together the buttermilk, egg, 2 tablespoons of maple syrup, and butter until just combined. Add the wet to the dry ingredients and stir until combined. Stir in the mashed banana until evenly distributed.
- Spoon the batter into the prepared muffin cups. Bake until puffed and golden, 10-12 minutes. Let hte muffins cool slightly in the pan on a wire rack, then unmold onto the rack. Serve while still warm with extra syrup for dipping.