Pancakes, the epitome of a comforting breakfast, have been a staple on morning tables for centuries. Their fluffy texture and versatile nature make them a beloved choice for many. When adorned with the rich sweetness of maple syrup and the vibrant tartness of fresh raspberries, pancakes transform into a gastronomic delight that satisfies both the sweet tooth and the desire for a touch of freshness.
The Perfect Pancake
The key to making perfect pancakes lies in the batter. A simple blend of flour, milk, eggs, a dash of sugar, baking powder and a pinch of salt yields a batter that cooks into golden discs of fluffiness. The secret is not to overmix; lumps in the batter are perfectly fine and contribute to a tender texture. A hot, lightly greased griddle or skillet ensures that each pancake cooks evenly, developing a beautiful golden-brown exterior while remaining soft and airy inside.
Maple Syrup: Liquid Gold
Maple syrup, a natural sweetener tapped from the sap of sugar maple trees, is the quintessential topping for pancakes. Its deep, caramelized flavor and velvety consistency complement the pancakes’ mild taste, creating a harmonious balance of sweetness. Pure maple syrup, free from artificial additives and high fructose corn syrup, offers a more robust and authentic flavor profile, enhancing the overall breakfast experience.
Raspberries: A Fresh Twist
Adding a sprinkle of raspberries to pancakes elevates the dish to new heights. These small, vibrant berries bring a burst of color and a tart contrast to the sweetness of the syrup. Raspberries are rich in antioxidants, vitamins, and fiber, making them a nutritious addition to the meal. Whether scattered atop the pancakes or added into the batter, their juicy texture and tangy flavor create a delightful interplay of tastes and textures.
Bringing It All Together
To serve, stack the pancakes high on a plate, drizzle generously with warm maple syrup, and finish with a handful of fresh raspberries. The combination of hot, fluffy pancakes, luscious syrup, and refreshing berries is a feast for the senses. Each bite offers a perfect blend of soft, sweet, and tangy, making breakfast not just a meal but a memorable experience.
Incorporating these elements into your breakfast routine not only elevates the humble pancake but also brings a touch of indulgence and joy to the start of your day. So next time you’re in the kitchen, remember: pancakes with maple syrup and a sprinkle of raspberries is a nod to culinary simplicity at its finest.
Pancakes with Maple Syrup
Pancakes with maple syrup and raspberries offer a delightful breakfast experience, combining fluffy pancakes with the rich sweetness of syrup and the tart freshness of raspberries. This simple yet indulgent meal highlights the harmonious blend of flavors and textures, making each bite a memorable treat.
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Servings: 10 Pancakes
Calories: 132kcal
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1 ¼ cups milk
- 1 large egg free range
- 3 tbsp unsalted butter melted
- 1 cup raspberries fresh
- Maple syrup for serving
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt.1 ½ cups all-purpose flour, 3 ½ tsp baking powder, 1 tbsp sugar, 1 tsp salt
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Avoid overmixing; some lumps are fine.1 ¼ cups milk, 1 large egg, 3 tbsp unsalted butter
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges are set, about 2-3 minutes. Flip with a spatula and cook until browned on the other side, another 2-3 minutes.
- Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with fresh raspberries.1 cup raspberries, Maple syrup
Nutrition
Calories: 132kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 403mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 1mg
12 comments
When pancakes and maple syrup are mentioned, I’m always interested and these didn’t let me down.
It’s a breakfast classic that never goes out of style.
Brunch time today and I ran out of batter they were so popular.
I added styrawberries and a little honey instead and it was gorgeous.
The pancakes are fluffy and light, with a perfect golden-brown exterior. When drenched in rich, sweet maple syrup, they become an irresistible treat.
I had these two days ago and then again yesturyday and this morning. So soft and fluffy.
No more reheating shop brought pancakes when they are this tasty being made at home.
Making pancakes with maple syrup is a tradition in our family, and for good reason. They are easy to make and quick to make in bulk lol
I have a household of contented people after serving these for breakfast. I used hone or maple syrup with different sorts of fruits and I have no leftovers!
While a simple dish, the pancakes are lovely and light so long as you don’t over beat the batter.
I recently made pancakes with maple syrup for brunch, and they were a hit! The pancakes were incredibly soft and had a slight crispness around the edges.
I added a banana and the maple syrup blended perfectly with it over the pancakes. Going to mash it next time instead of slicing.
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