Sunny weekend mornings call for light and fluffy pancakes, with a generous topping of fresh berries and Vermont Pure Maple Syrup. Whether you like your pancakes tangy with the taste of buttermilk, or a little more complex with the flavor of whole wheat flour, creating the “perfect pancake” is full of possibilities.
We have absolutely no problem using box pancake mix at our house. There are some great options available, including whole-grain, multi-grain and gluten free pancake mixes from King Arthur Flour, as well as Arrowhead Mills and Stonewall Kitchen. These brands and many more are available at your local grocery store, co-op or online.
When you have just a few more minutes of time, there’s nothing better than creating your own home-made pancake mix from scratch. You’ll most likely have the ingredients on hand in your refrigerator and kitchen pantry. The trick is to combine the dry ingredients first, and then gently fold in the blended wet ingredients (without overmixing – there can be a few lumps). Allowing the batter to rest for a few minutes before cooking allows the science to take over, as the mixture will hydrate more evenly and the gluten created during the process (depending on type of flour used) will relax. Cook the pancakes on medium heat; you can test the pan or griddle by flicking a drop or two of water on the surface where it should sizzle gently when ready. You’ll figure out when to flip the pancakes the more you practice; the first side should bubble on the surface, and then it’s time to turn.
Of course, what you put on your pancakes is just as important as what you put in them. We are partial to our very own Vermont Pure Maple Syrup, along with fresh fruit like blueberries, strawberries or sliced peaches. There are multiple approaches with the fruit – you can stir into the batter before cooking, sprinkle on top of the pancake when you flip it over in the pan (for a crispy, bursting flavor), or simply serve on the side.
Here are a few pancake making tips, along with a recipe below that you can alter as you see fit with your own choice of flour, moisture and add-ins:
- Allow ingredients to come to room temperature before mixing
- Combine dry ingredients first, then wet ingredients separately – fold together gently
- Let the batter rest (5-15 minutes) before cooking, to produce a fluffier pancake
- Test the temperature of the pan or griddle, so the pancakes don’t cook too fast or slow
- Flip the pancakes once the first side bubbles on the surface
- Top your pancakes with Vermont Pure Maple Syrup, and enjoy!
Perfect Pancake Recipe:
- 2 cups flour (of your choice)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 ½ - 3 cups buttermilk (or substitute with regular milk and juice from ½ lemon – let stand 5 minutes)
- Up to 4 tablespoons melted butter
- Add-ins of your choice (up to ½ cup), including berries, chocolate chips, etc.
- Vermont Pure Maple Syrup, for serving
Whisk together dry ingredients, then mix the wet ingredients in a separate bowl. Combine the dry and wet elements (and your add-ins if using) with a few swift turns of a spatula; batter will be slightly lumpy (do not overmix). Let batter rest for a few minutes, while heating the pan to medium heat (adjust during cooking as needed). Lightly coat the pan with oil, butter or cooking spray.
Test griddle by splashing a small amount of water in the pan and wait for it to sizzle. Pour pancake batter on to griddle by ¼ cup for each pancake, without overcrowding the pan. Look for bubbles on top of pancakes and golden brown on the bottom (2-3 minutes) and flip – second side will cook faster. Repeat with remaining batter. You can serve the pancakes right out of the pan, or hold in a 200-degree F oven on a cookie sheet lined with parchment. Remember to drizzle pancakes with Vermont Pure Maple Syrup (room temperature or heat slightly in microwave or saucepan). Best – Breakfast - Ever!
Photography credits: Emily Vallee