pancake recipe to go with maple syrup

Forgot to mention one thing in the previous maple syrup blog entry

https://wb9kzy.blogspot.com/2022/04/2022-maple-syrup-wrap-up.html

and that was what I use the maple syrup for:  to sweeten and moisten my pancakes.   So here is my latest recipe for small batch of pancake batter:

 

1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
1 tablespoon olive oil
4 ounces of milk

Blend the dry ingredients together in one bowl and beat the wet ingredients in another bowl and then combine them and let them set a little while the oiled pan heats up.

Add more flour or milk as needed to adjust the batter consistency to your liking.  The batter can be mixed vigorously, the whole wheat flour won't get all gluteny and tough.
 

they look better in real life, taste good, too !

 

Here they are cooked at a little higher than medium heat on an electric range, small burner in a small, black Teflon fry pan (from Manitowoc !).

that's the problem with selling stuff that lasts

Each pancake is 2 to 3 tablespoons of batter and the recipe will yield  roughly 6 medium large pancakes.

Cook them for 60 seconds a side until golden brown.

Top them with butter and of course, maple syrup.  Sometimes if I want to play "cherry pit roulette" with my teeth I'll also add some Door County cherry pie filling on top along with whipped cream  :)
 

the Seaquist jars can be re-used for canning, also no whipped cream available

 

Can substitutions be made ?  Sure, often yogurt plus water instead of milk, or even dry milk plus water.  Egg substitute or freeze dried eggs are a possible alternative.  I'd stick with the whole wheat flour and olive oil though, can't say these are healthy but they are healthier than white flour and plain vegetable oil.

Drink a little black coffee along with the cakes just to cut through the sweet with a little bitter.


Best Regards,
Chuck, WB9KZY
Jackson Harbor Press