Basic Recipe Ingredients:
Flour (preferably whole grain flour)
Milk or a combination of milk/buttermilk or milk with a dollop or two of whipping cream
Eggs
Vanilla extract
Baking powder
A little melted butter or a little vgetable oil ( you can use olive oil but it must be extra light extra virgin olive oil so it doesn't damage the taste
Pure maple syrup (or sugar for those who use sugar)
Here's how to make the pancakes. Put some flour and baking powder into a bowl. The rule of thumb for baking powder is approximately 1 tsp per cup of flour. If you put too much baking powder, the batter may taste a bit salty (which is easy to rectify). Too little will mean that the pancakes won't rise. Don't fret or worry if you put too much or too little. The pancakes will still taste good.
Add one or two eggs (I always use 1 egg unless I make an extra large batter), milk, vanilla extract, butter and syrup. Here's how to measure. Pour the egg and milk and stir. If the batter is too soupy, add more flour. If it's too thick add more milk. If you're not used to winging it, pour the milk in slowly until the batter reaches the desired consistency.
Add the extract of choice. We always use vanilla extract no matter what type of pancake we make. Next add the maple syrup. The syrup will enhance the batter with its wonderful maple flavor and sweetness. Sometimes we like them just slightly sweet to go well with a cup of coffee and other times, the kids like it sweeter. You decide on how sweet to make it.
Mix well. Take a spoon, dip it in the batter and do a quick taste test. It's the last chance to alter the flavor. Once you approve, cook the batter in a frying pan or skillet.
***** A trick I sometimes use to make the pancake fluffier is to separate the egg yolk from the white and beat to soft peaks ans fold in to the mixture after the milk. You can also use buttermilk and/or a little bit of cream with your milk to the pancake lighter. Ensure that when you cook, use a medium to moderate heat pan with a light spray of canola oit or butter.
