And then one day it dawned on her that she owned a bed & breakfast yet there was not a basic pancake or maple syrup recipe anywhere on her blog. And so she had pancakes to solve the problem.
But, you know, she only had one.
- 1 cup milk or buttermilk (+2 tablespoons for thinner pancakes)
- 2 large eggs
- 3 tablespoons canola or vegetable oil
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Whisk pancake ingredients together until well combined and smooth.
Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter upon the pan before it is hot, but do not give in to the temptation. When the time is right, pour 1/4 cup of better into the pan and spread in a circular motion just a wee bit to make about a four-inch pancake.
Wait until a few of the bubbles burst, then flip.
Yes. Yes, indeed, you can have a perfect first pancake.
In fact, you can have 11 perfect pancakes all in a row.
The outside is too dark and the inside is raw:
- Burner is too high – Turn down & allow to cool to new temperature. Trying to cook them faster will only result in pancakes that are raw in the middle.
- Too much sugar – Start batter over & follow measurements carefully. More sugar in pancakes is not better.
Batter is too thick or too thin:
- Check to see if you measured carefully.
- Consider measuring out 8 ounces of flour in weight instead of measuring cups as it is better to measure flour by ounces rather than cups depending on the humidity in the air where you live.
Pancake sticking to pan:
- Make sure you didn’t add to much sugar.
- Make sure your pan doesn’t have scratches or worn spots on the non-stick surface.
Pancakes fall apart while cooking:
- Make sure your burner is preheated.
- Make sure that you measured the flour correctly. You might need a little bit more.
- Only use large eggs. Smaller ones will not serve your purpose properly. If you only have small eggs on hand, use three instead of two large ones.
Pancakes are too flat:
- Make sure you measured the milk correctly.
- Make sure your baking powder has not expired.
MAPLE SYRUP INGREDIENTS:
- 2 cups sugar
- Dash of salt
- 1 tablespoon cornstarch
- 1 cup water
- 1 teaspoons pure maple extract
(or 1 tablespoon imitation maple flavor)
Place ingredients in pan. Whisk ingredients together well. Turn heat on to medium-high and stir occasionally. Watch for syrup to boil lightly and whisk gently while cornstarch thickens the syrup.
And then she celebrated. And she had a second pancake.