After so many years, and numerous requests, the maple syrup that I have been serving at our restaurants since 1981 is available for you to enjoy with your very own pancakes, waffles and French toast at home. I know this sounds like a commercial, and it is—100% pure grade A medium amber maple syrup. The flavor is exceptionally delicate and not overly sweet. And just look at the color. The first bottles have just arrived and are available at the bakery and if you contact our mail order department at the jam factory in the Bronx, Bill will be happy to ship you a bottle or two. It is imported from Canada and the flavor is outstanding. And now for the Whole Wheat Pancake recipe to go with the syrup...
WHOLE WHEAT MAPLE PANCAKES
(Makes 20 3-inch or 16 4- inch pancakes)
These pancakes are bursting with whole-wheat flavor. I sometimes find mixed grain pancakes to be a little heavy— not these! If you look at the photo, they are so fluffy, evidenced by the slight dent in the top pancake left by my finger when, I ever so lightly touched of the pancake. And—that first bite siting on my fork was pretty delicious!
COOKS NOTE:
Be sure not to over mix the batter. • Turn the pancakes only once, peek underneath before you flip them to be sure they are ready. • Be gentle when you turn them.
1 cup premium 100% whole wheat flour (King Arthur, if possible)
1 cup unbleached organic- all purpose flour (King Arthur, if possible)
1 tablespoon baking powder
3/4 teaspoon sea salt
2 cups 2% low-fat organic milk
1 egg
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 tablespoon melted sweet butter
3 tablespoons clarified butter or vegetable oil, for the griddle
Softened butter and pure maple syrup for serving
1. Measure and sift the flours, baking powder and salt into a mixing bowl and stir thoroughly with a whisk.
2. In another bowl, combine the milk, egg, maple syrup, vanilla, and butter and whisk together.
3. Slowly add the dry ingredients to the milk mixture and gently fold together with the whisk, lightly stirring until almost smooth.
4. Preheat the griddle over medium high heat. Brush the griddle lightly with clarified butter.
5. Using a 2 1/2 -inch-diameter ice cream scoop, place level scoopfuls of batter on the griddle. Cook the pancakes until
they begin to puff and bubbles appear on the top surface. Carefully turn them and cook the other sides. Serve at once with softened butter and pure maple syrup.
Tags: Maple Syrup , Sarabeth's Maple Syrup , Whole Wheat Pancakes
I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They're really less carbageddon than classic one but without sacrificing the taste!
Thanks for sharing this!
Peace
Mike
Sarabeth replied to comment from Mike @TheIronYou
| March 4, 2012 9:34 AM
So happy you loved these pancakes. You will love my breakfast book that am currently writing. Stay tuned
Next time we're in NY we'll have to pick up a bottle. It's funny, I didn't even realize until about a month or so ago that Maryland, my home state, has a season for maple syrup. I found this out when I was looking up the state growing season. Maple syrup, of all things :) I like to sweeten my yogurt with it, mostly—that is, when we're not devouring french toast with it OR baking maple pecan scones...