We eat pancakes at my house on a weekly basis and I would say, sometimes, on an occasion, it’s on a bi-weekly basis, like when I might throw pancakes into the mix for lunch or even one night for dinner.
We love pancakes especially on the weekends: (1) because I make them from scratch and (2) on a weekend, I don’t have to rush and make waffles, I can literally sit there & flip them one pancake at a time and turn them into on really nice stack.
Well this morning, as I was awake & aware because of the time change, aaannnnddd the fact that my kids were up early, well a little earlier than usual (said every mom & dad on this morning) in their rooms & clowning around, (plus the fact that I have been mulling over a particular maple pecan recipe #soontomake for several days now). I said, “Why don’t we make maple pecan pancakes?!”
Since I always have willing helpers, the kids took their place at the kitchen island and we got to cooking.
So, with this recipe, we substituted 1/2 cup of maple syrup for 1/2 of the full cup of milk that we usually use & added in a 1/2 cup of chopped pecans.
We topped off our maple pecan pancakes with a warm maple-flavored syrup & butter mix.
This goes back to a warm waffle & pancake syrup that I have been making for the past few years. There are a hundred & one variations of it, but the main part of it is flavor, flavor, flavor. *P.S. If you don’t have pure vanilla extract handy, then you had better go & get some.
The right vanilla extract means everything.
My grandmother was famous for buying all types of different, exquisite, and might I add expensive pure vanilla extracts. It made no sense to me in at the time in my teenage years but as an adult, and a self-proclaimed chef, baker, cook, whatever you want to call it. The right flavors mean everything. Don’t short change on the flavor, whether you’re baking or cooking. Tangent over.
Homemade Maple Pecan Pancakes & Syrup
1 cup of bread flour
1/4 teaspoon of salt
2 teaspoon of baking powder
1 teaspoon of ground nutmeg
2 tablespoons of granulated sugar
1/2 chopped pecan pieces
1/2 cup whole milk
1/2 cup of maple syrup
2 tablespoons of vegetable oil
2 teaspoons of vanilla extract
Additional vegetable oil or melted butter for cooking.
In a large mixing bowl, add and combine all of your dry ingredients until they are fully combined.
Next add in your, egg (and don’t mix yet), milk, maple syrup, vegetable oil, & vanilla extract. Once you have all of your wet ingredients added to the bowl of the dry, you can stir until fully combined.
One a large, flat, heated griddle, melt two tablespoons of oil or butter to start. Now the oil will already be in a liquid state, but you still want to have it heated before you pour the batter on to it.
Depending on how many people you’re looking to serve and the size of your pancakes, begin adding the pancake batter to your pan, sticking to the center of the pan as your cooking space. Allow to set for 4-5 mins before flipping, and then flip, and repeat the 4-5 minute set time until both the inside and the outside of your pancake are done.
You can use whipped cream & sprinkles to jazz it up too if you’d like.