I wanted to make pancakes, but I know that usually the batter recipes call for 1 egg, and therefore, it is hard to divide a recipe small enough for just one (pan-size) pancake. So, I looked in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman and saw that muffin batter and pancake batter are the same except that muffins have twice the fat than pancakes. So, I made the pancake batter and the pancake for myself, and then added some more butter to the mix and spooned the batter into a muffin tin and baked in a 350ºF oven. They were blueberry-corn pancake/muffins so they had an interesting texture, and I definitely added too many blueberries (anyone want some muffin with those blueberries?) so they were tart and moist. But overall, a successful experiment.