I like my pancakes to have crispy edges. The secret? Put a little butter on the pan instead of oil. These pancakes are at once wholesome and light. To keep the finished pancakes hot while you cook the remaining batter, heat a cookie sheet in a 300В°F oven, and spread out the cooked pancakes on it as they are completed. They won’t get soggy as they often do when you stack them in the oven. A side of fresh fruit with a pancake breakfast offsets the starchiness of the pancakes.
SERVES 4
2ВЅ cups whole wheat pastry flour (or 1Вј cups whole wheat flour and 1Вј cups unbleached white flour)
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
2 cups milk
2 tablespoons pure maple syrup
6 tablespoons melted butter, slightly cooled, plus extra for the pan
PureВ maple syrupimage
- Mix the flour, baking powder, and salt together in a large bowl.
- Beat the eggs with the milk and maple syrup in a medium-size bowl until well mixed. Add to the dry ingredients along with the melted butter and stir just until blended. It’s all right if the batter is lumpy; do not overmix. Let sit for 10 minutes before cooking.
- Heat a large skillet (or a small one if you prefer to cook 1 medium-size pancake at a time) over medium heat with a little butter to coat the bottom. Test the pans readiness by adding a drop of batter it should sizzle immediately. Spoon some batter into the pan to make the pancakes the size you want. Flip them over once the surface is covered with broken bubbles. They should be a nice golden brown. Repeat with the remaining batter.
- Serve with maple syrup. (If your maple syrup has been chilled, then heat it slightly so it doesn’t make your pancakes cold.)
NOTE: This recipe can be halved successfully if you are serving only 2 people.
