Because now I have access to all-natural home-made unadulterated maple syrup, the more frequent I make pancakes as well as frech toastt.
If you want to get a glimpse of how maple syrup is made, click here.
1 1/2 cups all-purpose flour
(or combine 1 1/8 c APF with 3/8 cup cornmeal)
COMBINE with
1 tsp salt
3 tbsp sugar
1 1/2 tsp double-acting baking powder
IN ANOTHER BOWL, COMBINE:
2 slightly beaten whole eggs (room temp)
3 tbsp melted butter
1 cup whole milk (room temp)
Before mixing, pre-heat the griddle pan, Once mixed, batter is best cooked within 30 minutes, as during that time the leavening agent acts best.
Quickly mix the wet ingredients with the dry and stir just to moisten. It's normal for the batter to be lumpy. Pancakes can be moade within n30 minutes of making it (when leavening ingredients are most effective).
Add the batter to the hot griddle. Wait for the appearance of tiny bubbles, uniformly distributed over the upper surface of the pancake. Flip each pancake once and only once. They usually take about 1/2 the time on the second side. This will depend on how thick you've made your pancakes.
Serve immediately with maple syrup.
