Prepared by Lyndsey Fagerlund
http://www.kitchendoughdough.com/
(adapted from America’s Test Kitchen Pancake recipe)
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 cups buttermilk
Preheat oven to 400 degrees. Prepare cupcake pan by spraying with non-stick cooking spray.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.
Push the dry ingredients to the side of the bowl, leaving a hole in the middle. Pour the buttermilk mixture into the center and whisk slowly until buttermilk mixture is just mixed in. Don’t overmix; there should be a few small flour streaks in the batter.
Your batter is done...now just put about 1/3 cup in each cup of your pan. Put the pan in the oven and bake 10-20 minutes on 400 degrees. You’ll be able to tell they are done when a toothpick comes out with a few small crumbs attached, just like cupcakes!
If you can't get enough maple syrup, then poke holes with a wooden skewer right when the cupcakes come out of the oven. Drizzle the syrup in the holes to complete the pancake cupcake!
Maple Syrup Whipped Buttercream Frosting
- 1/2 cup heavy whipped cream
- 1 cup softened butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
- About 2 T maple syrup
Whip the cream until soft peaks form. Beat the butter until smooth in a separate bowl. Add the whipped cream and vanilla to the butter. Slowly beat in the powdered sugar. Add maple syrup to taste!
