These really are the best pancakes I’ve ever made.
Which, okay, I used to use Bisquick. But still.
I don’t need me some Bisquick no more.
But before we get ahead of ourselves
let’s talk about
It gets very very very very very very very very very cold
and just when you think you can’t possibly take any more
it gets very very very very very cold again.
And then suddenly the air warms
and the sap flows from those awe-inspiring giant maples
It’s gathered in buckets, boiled down into nothing but the best syrup you’ll ever taste in your life
Here’s our favorite syrup made by our favorite sugarman, Eric. His Tucker Mountain Syru
p has won many an award, including 1st place at the Sandwich Fair.
Don’t you love that there’s town called Sandwich?
This is where the magic happens: The Sugar House
The picture is blurry because Brynne was trying to get the pancake stack to her mouth so fast
A beautiful thing. Pure, no added sugar or preservatives
Are you ready to eat?
The Best Fluffy, Puffy Old-Fashioned Pancakes
adapted from allrecipes.com
1 1/2 cups flour (or whole wheat white flour)
3 1/2 tsp baking powder
1 teaspoon salt
1 Tablespoon white sugar
Sift dry ingredients
Make a well in the middle
1 1/4 cups milk
1 egg (whisked)
3 Tablespoons melted butter (cooled slightly. This is very important – you don’t want clumps)
1 tsp vanilla
1 tsp cinnamon
Mix just until incorporated
Now, turn on the griddle and let rest for a bit. The batter will groooow
Then you’re ready for business
Some Favorite Fillers and Toppings:
Apple, walnuts, cinnamon and sugar
Bananas and nutella
Chocolate chips and marshmellows
Pure Maple Syrup
Pair a pancake with a smoothie and your weekend shall be all you hoped it would be.
Did you know whole wheat white flour has the same nutritional value as whole wheat flour? It’s just a softer wheat, making the flour lighter in texture and flavor – I’m a big fan!
Eat up, enjoy your family this weekend, make some pancakes. And pssst – don’t forget the syrup.