Friends, for this recipe I want to tell you a short story: this year for my birthday, my dear sister Sandra, knowing my now well-known passion for cooking, gifted me a beautiful Rizzoli book, “La mia cucina” by Sonia Peronaci, a guru to me in terms of culinary experience! Carefully leafing through all the recipes inside, page after page, we both noticed the one for the now famous pancakes. We had wanted to learn how to make them for some time, but above all my sister wanted to know the taste of the famous maple syrup with which Americans top these special little fritters for their breakfasts! The variations are many: you can also make them with cocoa, without dairy and even savory and gluten-free! In short, there is something for every taste and need. They are definitely irresistible! Even my little niece, who hasn’t yet refined her palate for classic homemade sweets, gave them a thumbs up, as a sign of approval! So, encouraged by this desire, we gave it a try, involving our mother as well. All of us in my small kitchen to prepare the pancakes! A bit of initial chaos, some hesitation, but the joy of making something together is priceless! We had to make some personal adjustments to the recipe, as we prepared about 8 pancakes, 4 classic plain and 4 cocoa, so the quantities should be divided in half for two different batters if you decide to do them like us. And given the final result, I would recommend doubling the amounts! A delight for the palate! And needless to say, a carefree day marked by affection, sharing and the wholesome values of family!
Other sweet and savory pancake recipes you might be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 8 pancakes
- Cooking methods: Stovetop
- Cuisine: American
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you any extra!
- 1 2/3 cups type 1 semi-whole wheat flour
- 2 eggs
- 1 1/2 tablespoons butter
- 2 teaspoons brown sugar
- 2 cups milk (about 450 ml (about 2 cups))
- 1 packet (16 g — approx. 4 tsp) baking powder for cakes
- 1 pinch salt
- to taste maple syrup
- to taste raspberries (or blueberries or redcurrants)
- to taste powdered sugar
Tools
- 2 Mixing bowls
- 1 Whisk
- 1 Sieve
- 1 Crepe pan
- 1 Spatula
Preparation
In a large mixing bowl, sift the flour with the baking powder. In another bowl, whisk with a hand whisk the eggs with the previously melted butter. Add the sugar and continue to mix, then incorporate the dry ingredients and gradually the milk, avoiding lumps until you obtain a smooth and homogeneous batter. Let it rest covered with a kitchen towel for about 15 minutes so the leavening agent activates. Oil and heat a crepe pan.
Spread the batter evenly, portioning it with a small ladle and helping yourself with a crepe spatula or simply the back of a spoon. Cook one pancake at a time for 2-3 minutes over low heat.
After this time, flip the pancake with the help of a spatula, and finish cooking on the other side for another minute.
As the pancakes are cooked, stack them on top of each other to keep them warm. Garnish with maple syrup to taste, some raspberries and dollops of whipped cream or with whatever your imagination suggests!
And voilà… the fluffy pancakes with maple syrup are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 If you want to prepare them in advance, you can store the pancakes in the fridge, without adding maple syrup or raspberries, inside suitable refrigeration containers for up to 3 days. You can reheat them in the microwave for one and a half minutes only when serving.
