Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1/4 cup Log Cabin Syrup
Special equipment needed:
- Griddle or non-stick frying pan
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter, and Log Cabin Syrup.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a griddle or non-stick frying pan over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle or frying pan.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter, greasing the griddle or frying pan as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 135
Fat: 5g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 430mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 4g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- White sugar can be substituted with brown sugar or honey.
- Butter can be substituted with vegetable oil or coconut oil.
- Log Cabin Syrup can be substituted with any other pancake syrup.
Variations:
- Add chocolate chips or blueberries to the pancake batter.
- Top the pancakes with whipped cream and fresh fruit.
- Make a savory version by adding cooked bacon or sausage to the pancake batter.
Tips and tricks:
- Do not overmix the pancake batter, as this can result in tough pancakes.
- Grease the griddle or frying pan between each batch of pancakes to prevent sticking.
- Keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest of the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional Log Cabin Syrup. Add a dollop of whipped cream and fresh fruit for a colorful presentation.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Serve with bacon or sausage and a side of scrambled eggs.
Suggested side dishes:
Fresh fruit salad, hash browns, or roasted vegetables.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the griddle or frying pan, make sure it is well-greased.
Food safety advice:
Make sure to cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Log Cabin Syrup was first introduced in 1887 by Patrick J. Towle, who named it after his childhood home in Illinois. The syrup was originally made with maple flavoring, but now contains a blend of corn syrup, caramel color, and natural and artificial flavors.
Flavor profiles:
These pancakes have a sweet and slightly nutty flavor from the Log Cabin Syrup.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings and sides.
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Taste: Sweet, Buttery, Maple, Fluffy, Maple-Flavored