Maple Cinnamon Pancakes

By Courtney Sullivan

Yields about 24 pancake

  • 2 Cups unbleached white flour
  • 1/2 teaspoons sea salt
  • 1  tablespoon + 1 teaspoon  baking powder
  • 1/2 teaspoon cinnamon
  • 2  1/4 cups of local milk
  • 2 tablespoons of oil (organic canola or olive)
  • 2 tablespoons of maple syrup

If you're using a cast iron skillet preheat it on med-low heat  while you mix up the batter.

In a medium bowl mix all the dry ingredients.

In another small bowl or large measuring cup combine the wet ingredients together.

Add the wet to the dry and mix it together with a whisk till you have a nice smooth batter. The consistency of a good pancake batter is not too thick, pours well, yet it's not too runny so it holds it shape on the griddle.

An individual 1/2 cup measuring cup works well for pouring the batter on to the griddle and makes a nice size pancake. If your pan is on the smaller side use a 1/4 cup measuring cup to pour your batter.

Heat  up you pan or skillet to medium heat and coat with a little oil. Pour 1/2 or 1/4 cups of batter on to the hot griddle. Cook until you see bubbles pop through the surface of the pancake, around 2 to 3 minutes. Flip the pancakes and cook them till they are done on that side about 1 to 2 minutes.

Serve hot with maple syrup.

For pancakes on the go make up a double batch. These pancakes freeze well and thaw nicely in the toaster. If you do make sure to double the maple syrup in the wet ingredients, there much less mess on- the- go when the maple syrup is on the inside.


Maple cinnamon pancakes

Maple cinnamon pancakes