Cupcake Pancakes

Cupcake Pancakes - adapted from America's Test Kitchen Family

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. America's Test Kitchen's tip is to "mix the batter minimally" and to "stop stirring the batter when there are still streaks of flour visible."

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 about 10 minutes on 400 degrees. At 10 minutes mine came out perfectly. I was able to tell they were done by doing the toothpick test, just like cupcakes!

Maple Syrup Whipped Cream - adapted from America's Test Kitchen

1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons maple syrup

Whip the cream, sugar, and vanilla in a bowl with a mixer on low speed to dissolve the sugar. Increase speed to high. Whip until soft peaks form. Add the maple syrup and whip for about 10 seconds. It took me just a few minutes total to make the "frosting." Serves 6.