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 milk (+ 2 tablespoons milk for thinner pancakes)
- 2 teaspoons fresh lemon juice
- 2 large eggs
- 3 tablespoons canola or vegetable oil
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Whisk pancake ingredients together until just combined and smooth. Might be lumpy, but that’s okay.
Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter into 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:
- The 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.
The 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.
Pancakes are too rubbery:
- This happens when you over stir the batter.
MAPLE SYRUP INGREDIENTS:
- 2 cups sugar
- Dash of salt
- 1 cup water
- 2 teaspoons lemon juice
- 1 teaspoon pure maple extract
Place ingredients in pan. Whisk ingredients together well. Turn heat on to medium-high and stir occasionally. Watch for the syrup to boil, turn down the heat a bit, and allow syrup to remain at a light boil for 2-3 minutes. The syrup will thicken as a cools, so making the night before is the best option. Keep refrigerated and heat up a bit when needed.
And then she celebrated. And she had a second pancake.