Welcome to our page! This is a new venture for us as we continue to build and grow our business. As a maple producer, what better way to start blogging than to write about pancakes! Maple syrup and pancakes go together like peanut butter and jelly, salt and pepper, spaghetti and meatballs or lamb and tuna fish (that last one was added for all of you Adam Sandler fans!). We love maple syrup in our house.
When we aren’t racing off to a hockey rink, out in the woods working on maple lines, or in the garden, we like to enjoy pancakes on Sunday mornings. We have tried many, many recipes for pancakes. We have also tried many pancake mixes over the years. Our favorite, by far, is the below recipe that is so easy to make and tastes fantastic! Just about as easy as a boxed mix and much, much better flavor. You don’t need to be a master chef to make these. Our 5-year-old and 7-year-old can do it with minimal support. Easy peasy!
Let’s start with the ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoons sugar
3 ounces melted butter
1 1/4 cup milk
We tend to substitute a lot when we are cooking or baking, depending on what we have on hand in the kitchen. This recipe is very forgiving and can work with different types of flour, including nut flours or gluten free flours, types of sugar (we have used brown sugar, white sugar, maple syrup, and sugar substitute) and different types of milk (we typically use raw milk, but you can also use nut milk or skim-2%-whole milk). Be brave and experiment to figure out what works best for your family.
In a medium bowl, mix the dry ingredients together with a wisk. You could also us a rubber spatula or spoon, but we find the wisk works the best. Dry ingredients are flour, baking powder and sugar. Melt the butter in the microwave. Be careful not to put it in too long or it will explode and make a greasy mess all over the inside of your microwave. We have certainly done this a time or two. Let the butter cool for a moment and then pour it over the dry ingredients. Add in the milk and eggs and mix until completely combined. It will be a little lumpy.
Put your favorite pancake pan on your stove on low heat. Low heat is important for golden pancakes. Add a few pats of butter to the pan or some cooking spray. We typically use an ice cream scoop to put the batter onto the pan, but have also used a spoon, small measuring cup, ladle or rubber spatula. Whatever works for you. Our kids like to add toppings. This morning they used a combination of mini chocolate chips, rainbow sprinkles and purple nonpareils.
When the pancake begins to bubble and the edges start to firm, they are ready to flip.
After you flip them, you only need a minute or two before they are done and ready to eat. Take them off the pan and serve. Let the pan cool off the heat for about 30-60 seconds before adding more butter and more batter and returning to the heat. This will help ensure golden pancakes for the entire batch.
Once they’re done, top them with our maple syrup and enjoy!