My friend Heather gave me a recipe for this delightful dish! I have served these pancakes many different ways. It is a favorite at potlucks and brunches. Most of all it is my children’s favorite breakfast dish! I have taken this recipe and made it my own over the past 14 years.
Several friends have been asking me for this recipe and I keep telling them it is on my blog…lo and behold, it was not here! So, here it is…
Pre-heat oven to 400
In 15×9 glass baking dish melt 1 stick REAL butter in oven as it heats. You can lessen the amount of butter if you like. However the extra butter stays on the top and helps to create a wonderful flavor and topping when served.
With an electric mixer, beat ingredients together until smoothly blended adding only one ingredient at a time.
2 c milk
2 cups flour – gluten free, rice flour works GREAT!
3/4 to 1 c maple syrup, brown rice syrup, sucanat, brown sugar or raw agave nectar (*should you choose to use a liquid sweetner, remember to add a couple more tablespoons of flour ) 1 -1/2 tsp vanilla
Pour blended ingredients into the pan with melted butter and bake for 15-20 minutes until sides and corners are golden brown. Sides and corners will double or triple in height. The pancakes should be solid but soft in the center. The consistency a cross between that of a crepe (but much thicker) and somewhat custard-like.
You can top this with berries, maple syrup, a sprinkling of powdered sugar, or squeeze fresh lemon over the top…lemon, powdered sugar, and the butter make a great combination (salty, sweet, and tart – YUM!). My favorite is without any toppings, while my children prefer them with the sprinkling of powdered sugar.