| HOST HELPER |
BLUEBERRY
MUFFINS
Line a muffin tin with baking cups.
Stir 1¼ cups blueberries into batter;
divide among cups. Sprinkle tops
with 2 tablespoons s ug a r. Bake
in a 375° oven until a toothpick
comes out clean, 20 to 22 minutes.
Let cool 5 minutes in tin, then
transfer muffins to a wire rack and
let cool completely.
BANANA PANCAKES
Stir ¼ cup semisweet chocolate
chips and ½ cup sliced bananas
into batter. Spoon ¼-cup batter
portions onto a greased nonstick
skillet over medium heat; cook,
flipping once, until golden brown,
4 to 6 minutes. Serve with unsalted
butter, more sliced bananas, and
pure maple syrup.
BAKED DOUGHNUTS
Brush 2 doughnut pans with melted
unsalted butter; spoon batter
in. Bake in a 325° oven until tops
spring back, 12 to 14 minutes.
Let cool slightly; flip out of pans.
Brush with more butter and toss
in cinnamon sugar.
Star Starter
You can’t please everyone all the time. Except
at breakfast, thanks to this versatile batter, which
can be tweaked to make muffins, pancakes, or
doughnuts—basically any morning treat a house‑
ful of guests (or your own lucky family) can dream up.
And if somebody tries to stump you by asking for
waffles, whip out the iron, grease it, pour in the
batter, and cook until crisp (4 to 5 minutes), leaving
them wondering, “Is there nothing she can’t do?”
All-Purpose Breakfast
Batter
In a large bowl, whisk together
2 cups unbleached all-purpose
f l o u r, ½ cup s u g a r, 1 ¼ teaspoons
b a k i n g p o w d e r, ½ teaspoon b a k-
ing soda, and ½ teaspoon kosher
salt. Add 1¼ cups room‑tem‑
perature buttermilk, 2 large
eggs, 6 tablespoons melted
unsalted butter, and 1 teaspoon
pure vanilla extract; stir
ingredients until just combined,
with a few small lumps remain‑
ing. Use immediately.
36 NOVEMBER 2019
