Pancakes with maple syrup and fruit are delicious sweet, soft, easy, and quick to prepare pancakes, cooked in a small pan on the stove then served and garnished with maple syrup and fresh fruit.
I have prepared them many times for breakfast, also great for a snack, I used various fillings and they have always been appreciated by everyone.
Like every recipe, there are different versions of pancakes, but this is the original American one only with maple syrup and fruit, but you will also find in the article the versions to fill with honey, yogurt, chocolate, the choice is yours according to your tastes.
For cooking the pancakes, you can use a suitable non-stick mold for pancakes with round shapes or use a simple non-stick pan.
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All Seasons
Ingredients for Pancakes with Maple Syrup and Fruit
- 7 oz all-purpose flour
- 1 cup milk
- 2 eggs (medium)
- 2 tbsp sugar
- 2 tbsp butter (melted)
- 1 packet baking powder
- 1 tsp white wine vinegar
- 1 pinch salt
- as needed butter (for cooking (small pan))
- as needed maple syrup
- as needed fresh fruit (Blueberries, strawberries, blackberries)
- 1 sprig mint
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 hand whisk
- 1 Ladle
- 1 Pan
Steps for Pancakes with Maple Syrup and Fruit
Separate the egg yolks from the whites; in a bowl, beat the whites until stiff with a whisk and set aside.
In another bowl, mix the liquids well: add the yolks, the melted butter or vegetable oil if you prefer, the milk, and the vinegar, work with a hand or electric whisk.
Separately, sift the flour with the baking powder, add the salt and sugar and mix well.
Combine the dry ingredients with the liquid ones, stirring with the hand or electric whisk for a few seconds.
Finally, gently fold in the egg whites with a spatula, making slow movements from the bottom to the top so as not to deflate them.The pancake batter should be soft, flowing, full-bodied, and not excessively liquid.
Take a pancake pan or a normal non-stick pan, grease the base with butter using a paper towel.
When the pancake mold is hot, fill the round molds with a ladle; cooking should be done over low heat, otherwise, they will burn on the outside.
Cook for less than 1 minute per side; when bubbles start to form on the surface, use a spatula to flip the pancake to the other side and continue cooking.
The surface should be golden outside, but they must be well cooked inside.
You can do the same procedure using a pan, cooking one or two pieces at a time.
Continue cooking the pancakes until the batter is finished; as you cook them, place them spaced from each other; they will be stacked and garnished at the end.
Once ready, arrange the pancakes to be served on the various plates. The original recipe requires them to be served with the addition of maple syrup, but if you don’t have it, just melt a little honey, pour it warm on top, and then add fresh fruit of your choice and a few mint leaves!
Here is the version in a pan and also served with yogurt!
Storage, Tips, and Variations
The pancakes keep perfectly for 2 – 3 days in plastic food bags at room temperature, garnish only before serving.
You can also serve the pancakes with dark chocolate, cheese, peanut butter yogurt, ice cream, jam, Nutella, the choice is yours, there are many variations!
The number of pancakes also depends on the size of the mold.
You can also make them larger, fill them, and roll them up.
