What’s maple syrup without pancakes? Here’s a simple recipe to whip up a batch for our Canada + Maple Syrup Unit lesson. 🥞🥞🥞
- 2 cups of all purpose flour
- 3 tablespoons of sugar
- 3 teaspoons of baking powder
- 1 teaspoon of kosher salt (or ½ teaspoon of table salt)
- 2 large eggs
- 1 ¾ cups of milk (can also substitute with non dairy oat, coconut or soy milk)
- 2 teaspoon of vanilla extract
- 4 tablespoons of melted butter (or vegan butter)
- Optional: Chocolate chips
What to do:
- Combine all the dry ingredients in a large bowl.
- In a separate bowl, beat the eggs and then add milk and vanilla.
- Add wet ingredients to dry ingredients and mix by hand until just combined and no flour bumps are seen. Do not over mix. (Don’t use a hand mixer—it will over-mix the batter.)
- Fold in melted butter until well combined.
- Heat up your pan at a medium to low heat. Add a little butter to the pan so that pancakes won’t stick. Butter should sizzle when the pan has reached the right temperature. Pour ¼ cup of batter onto the heated pan to make small pancakes. Leave room in between each pancake so that they do not get crowded or meld into one large pancake. If adding chocolate chips, drop in 5-6 chocolate chips per pancake.
- When small bubbles pop up on the top of the pancake, flip them to cook the other side. Cook for 2 minutes more and remove from the pan and serve immediately with maple syrup or your favorite fruit topping.
- Continue the process until the batter is all used up!
Note: Leftover pancakes can be stored individually and heated up on a buttered pan or in the toaster.
Batter can be made ahead of time and left in the refrigerator overnight or frozen for up to 3 months. To thaw, leave out at room temperature until it softens.