Homemade Pancakes with Maple Syrup Recipe
Ingredients for Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 1 ¼ cups milk (dairy or plant-based)
- 1 large egg
- 3 tbsp unsalted butter, melted (or oil)
- 1 tsp vanilla extract (optional)
Ingredients for Maple Syrup Substitute
- 1 cup water
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1-2 tsp maple extract (adjust to taste)
- Optional: 1 tbsp corn syrup or butter for glossiness
Instructions:
Pancakes:
1. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, and sugar.
2. Combine Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla.
3. Make Batter: Pour wet ingredients into dry ingredients. Stir until *just combined* (lumps are okay). Let batter rest 5 minutes.
4. Cook: Heat a non-stick pan/griddle over medium heat. Lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form and edges dry (2-3 mins). Flip and cook until golden.
Maple Syrup Substitute:
1. Simmer: In a saucepan, combine water, sugars, and corn syrup/butter (if using). Bring to a boil, then reduce heat. Simmer 5-10 mins until slightly thickened.
2. Flavor: Remove from heat. Stir in extracts. Cool to thicken further (syrup will thicken as it cools).
Serving Suggestions:
- Top pancakes with syrup, butter, fresh berries, or whipped cream.
- Add-ins: Fold blueberries, chocolate chips, or nuts into the batter.
Tips:
- Consistency: Adjust batter with milk if too thick. Syrup thickens upon cooling.
- Storage: Refrigerate pancakes (3 days) or freeze (1 month). Syrup keeps refrigerated for 2 weeks.
- Allergy-Friendly: Use gluten-free flour or dairy substitutes as needed.
Note: Real maple syrup is ideal, but this substitute offers a quick alternative. Enjoy fluffy pancakes with your preferred toppings! 🥞🍁
Comments