Sunday mornings are my favorite. Even though my husband has to work on weekends, he usually doesn’t leave until later in the morning so the four of us are given a short but precious opportunity to enjoy time together. The rest of the day is just like any other weekday, so we really appreciate a nice breakfast with the Sunday paper.
This morning I made blueberry pancakes with maple syrup. I never buy or eat typical pancake syrup, which contains absolutely nothing even sorta related to a maple tree (check the ingredient list, which includes corn syrups, sodium benzoate, sorbic acid, hexametaphosphate, etc). While I love the flavor of real maple syrup, sometimes it is fun to jazz it up a bit. My mom used to melt real butter into real syrup and it was oh-so-good. I now do the same thing for my little family. Such a treat!
1 cup pure maple syrup
1 tablespoon butter
1 very scant and careful dash of salt
1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
2 tablespoons butter, melted
2 tablespoons maple syrup
vegetable oil or more butter, for the pan
Whisk flours, salt and baking powder. In a separate bowl, whisk egg and milk. Add melted butter and maple syrup, and whisk until well combined.
Add dry ingredients to wet ingredients and stir with a wooden spoon. Stir until just incorporated; a few small lumps are fine.
Preheat a large pan or griddle over medium heat. Add a little vegetable oil or butter to the pan. Drop pancake batter by 1/4 cup onto hot pan. If desired, drop in some blueberries or chocolate chips or banana slices. Cook pancakes until little bubbles emerge and the tops lose some of their wet sheen – about 2 minutes. Flip. Serve with Sunday Syrup.
Makes 6-8 pancakes.
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