Basic Pancakes, fluffy and light but its the maple syrup that is the star. I like to mix Lyle's golden syrup with Grade B maple syrup, add butter and bourbon and serve hot over the pancakes. —sdebrango
10 (approximately) large pancakes
grade B maple syrup
stick unsalted butter
lyles golden syrup
bourbon (or whatever you want to use or omit)
large eggs separated
all purpose flour
1 1/2 cups
In This Recipe
In medium saucepan add all the ingredients, heat on med heat until butter melts then turn to low and let sit until pancakes are done.
In a small mixing bowl or measuring cup add the milk, egg yolks and vegetable oil whisk to combine.
To large mixing bowl add flour, salt, baking powder and whisk. Beat your egg whites with a pinch of salt until stiff. Add the wet ingredients to dry, stir to combine then fold in the egg whites. Heat non stick pan until a drop of water dances on the surface, oil or spray with non stick cooking spray. Ladle some batter into the pan (you know so they look like pancakes) flip with spatula when you notice bubbles start to form.
Serve with a pat of butter on top, pour the hot syrup over them and enjoy!
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.