mini chocolate chip pancake muffins

from Bakerella

dip these little muffins in maple syrup for days you don't feel like flipping pancakes.  these would be great to make ahead for when guests come, or to freeze in little baggies for breakfast-on-the-go.

 
INGREDIENTS:
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 pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

DIRECTIONS:

• Preheat oven to 350 degrees.
• 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.
• Shake chocolate chips in a little flour to prevent sinking,  Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
•  Fill muffin cups mostly to top
  
• Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately.  Dip muffin in maple syrup to eat!