Friends, for this recipe, I want to tell you a short story: this year for my birthday, my dear sister Sandra, knowing my now famous passion for cooking, gave me a beautiful book by Rizzoli, “La mia cucina” by Sonia Peronaci, a guru for me in terms of culinary experience! Carefully flipping through all the recipes inside, page after page, both of us were drawn to one that involved making the now-famous pancakes. We had wanted to learn how to make them for a long time, but especially my sister wanted to taste the famous maple syrup with which Americans garnish these special pancakes for their breakfasts! There are many variations; they can also be made with cocoa, dairy-free, and even savory and gluten-free! So there is something for every taste and need. They are definitely irresistible! Even my niece, who has yet to develop a taste for classic homemade desserts, gave a thumbs up in approval! So, encouraged by this desire, we put ourselves to the test, involving our mother too. All of us in my small kitchen to prepare pancakes! A bit of initial chaos, some hesitation, but the joy of making something together is priceless! We had to make some personal modifications to the recipe, having prepared about 8, of which 4 are classic white and 4 with cocoa, so the doses should be halved for two different mixtures should you decide to make them like us. And given the final result, I would recommend doubling the doses! A treat for the palate! Needless to say, it was a carefree day full of affection, sharing, and healthy family values!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 8 pancakes
- Cooking methods: Stovetop
- Cuisine: American
Ingredients:
- 1 2/3 cups All-purpose flour
- 2 Eggs
- 1 1/2 tbsp Butter (+ as needed for the pan)
- 2 tsp Brown sugar
- 2 cups Milk (Approx. 1 3/4 cups)
- 1 packet Baking powder
- 1 pinch Salt
- Maple syrup to taste
- as needed Raspberries, blueberries, or currants
- as needed Powdered sugar
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Sieve
- 1 Crepe pan
- 1 Spatula
Preparation:
In a large mixing bowl, sift together the flour and baking powder. Separately, beat the eggs with the melted butter using a hand whisk. Add the sugar and continue to mix. Gradually incorporate the dry ingredients and then the milk slowly, avoiding lumps until you get a smooth and homogeneous mixture. Let it rest covered with a clean cloth for about 15 minutes, so the baking powder activates. Gently heat the butter in a small crepe pan (fig. 1).
Evenly distribute the mixture, measuring it with a ladle and using a crepe roller spatula or simply the back of a spoon. Cook one pancake at a time for 2-3 minutes (fig. 2).
After this time, flip the pancake with a spatula, and complete the cooking on the other side for another minute (fig. 3).
As your pancakes are ready, stack them one on top of the other to keep them warm. Garnish with maple syrup to taste, a few raspberries, dollops of cream, or whatever your imagination suggests!
And there you go… your fluffy pancakes with maple syrup are ready to be enjoyed!
Bon Appetit from Fefe’s kitchen!
Storage
👉 If you have any leftovers, you can store the pancakes in the fridge without the addition of maple syrup and raspberries, in containers suitable for refrigeration, for up to 3 days. You can reheat them in the microwave for a minute and a half just before serving.
