Pancakes
Serves 6
Ingredients
2 cups whole milk
2 ¼ cups all-purpose flour
2 eggs
1 teaspoon vegetable oil
¾ cup sugar
2 teaspoons vanilla extract
1 ½ Tablespoon baking powder
1/8 teaspoon salt
Serve with homemade pancake syrup if you like (recipe below).
In a large bowl add flour, sugar, salt and baking powder. Whisk to combine. Set aside. In another bowl or liquid measuring cup mix milk, egg, vanilla extract and oil, whisk to combine. Pour the wet mixture into the dry mixture and whisk to combine. Over medium heat in a nonstick pan pour batter for the size pancakes you want. When they have bubbles over them and the edges start to look a bit dry flip them. Cook about another 20 seconds.
Maple flavored pancake syrup
1 1/2 cup sugar
3/4 cup water
1 1/2 Tablespoon molasses
1 Tablespoon butter
1 teaspoon vanilla extract
1 teaspoon maple extract
Add all the ingredients to a big pot medium heat. Stir until the butter is melted and the sugar has dissolved. Bring to a boil, once boiling stir for 5 minutes. Remove to bowl to cool. It’ll thicken up some while it’s cooling. Pour into glass jar and store in the refrigerator for up to two weeks. Use like you would any other pancake syrup. Yes, real maple syrup is the best, I completely agree.
Peace,
CK
Serves 6
Ingredients
2 cups whole milk
2 ¼ cups all-purpose flour
2 eggs
1 teaspoon vegetable oil
¾ cup sugar
2 teaspoons vanilla extract
1 ½ Tablespoon baking powder
1/8 teaspoon salt
Serve with homemade pancake syrup if you like (recipe below).
In a large bowl add flour, sugar, salt and baking powder. Whisk to combine. Set aside. In another bowl or liquid measuring cup mix milk, egg, vanilla extract and oil, whisk to combine. Pour the wet mixture into the dry mixture and whisk to combine. Over medium heat in a nonstick pan pour batter for the size pancakes you want. When they have bubbles over them and the edges start to look a bit dry flip them. Cook about another 20 seconds.
Maple flavored pancake syrup
1 1/2 cup sugar
3/4 cup water
1 1/2 Tablespoon molasses
1 Tablespoon butter
1 teaspoon vanilla extract
1 teaspoon maple extract
Add all the ingredients to a big pot medium heat. Stir until the butter is melted and the sugar has dissolved. Bring to a boil, once boiling stir for 5 minutes. Remove to bowl to cool. It’ll thicken up some while it’s cooling. Pour into glass jar and store in the refrigerator for up to two weeks. Use like you would any other pancake syrup. Yes, real maple syrup is the best, I completely agree.
Peace,
CK