Pancakes with maple syrup, original American recipe, a classic breakfast that is now popular all over the world.
This is the original American recipe from the book American Bakery. Many delicious American sweets by Laurel Evans that was gifted to me years ago and I adore.
The book is very beautiful, full of photos and interesting recipes with possible substitutions and taste variations. There’s an entire chapter dedicated to breakfast sweets and if you also like cupcakes, pies, and cookies, I recommend it.
The original recipe calls for buttermilk which is not easy to find in Italy, I replaced it with milk and they turned out delicious just the same. If you want to try making it at home, you can use half milk, half low-fat yogurt, and a few drops of lemon juice, mix and let it rest for 10 minutes before using.
To make pancakes I always use this pan because I can cook 4 at a time, reducing time. By the way, it’s the same one I use to make flatbreads and much more, I find it very useful and recommend it.
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- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup milk
- 1 egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons butter (melted)
- 2 teaspoons sugar
- 1 pinch salt
- maple syrup (for serving)
- butter (to grease the pan)
Recommended Tools
- Crepe Pan
How to Prepare Pancakes with Maple Syrup
In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg with the milk and melted butter. Add to the flour mixture and stir just enough to combine the ingredients.
Lightly grease a non-stick pan with a little butter and heat well. Pour a small ladle of batter to create a round pancake. After about 2 minutes, bubbles will form in the center, flip it and cook the other side for about a minute, until golden.
Place it on a plate and continue until the batter is used up. Serve the pancakes immediately with maple syrup.
Notes
If you want to make whole wheat pancakes replace half of the all-purpose flour (75 grams) with whole wheat flour.
