I love pancakes I think it is one of the easiest from scratch breakfast options you can make. No special equipment necessary. If you have a pan you can make a pan-cake. But you what the problem with pancakes is? (Well actually there is no problem per say, difficulty is probably the better word to use.) The challenge comes when more than one person wants to eat at the same time. I mean yes, you could make a batch of pancakes and keep them warm somehow and everyone can eat at once, but there is nothing like a pancake straight from the griddle to your plate. The syrup soaks in better the butter melts perfectly and a smile is always seen on the faces of those who are shoving it into their mouths eating. Enter Pancake muffins. The concept is based on simply pouring pancake batter into a cupcake tray and baking so everyone gets to get piping hot pancakes all at once. Breakfast is served!

Blueberry Pancake Cupcakes

Ingredients:
1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries

Maplecream:
4 ounces cream cheese
4 Tablespoons maple syrup
Cinnamon sugar and fresh blueberries to decorate

Directions:
Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)
Beat butter and sugar until light and fluffy.
On low speed, add eggs and egg whites one at a time until each in fully incorporated.
In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.
Fold in blueberries.
Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean.

Maple Buttercream:
Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Source: Adapted from Your Cup of Cake

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