Pancakes with maple syrup

Enjoy the luxury of homemade pancakes with a dollop of butter and the earthy taste of real maple syrup. This is a perfect breakfast.


2 teaspoons baking powder
2 eggs
1 1/2 cups of flour
1 1/2  to 2 cups of milk
1/2 cup oat bran
1 teaspoon oil
1/4 teaspoon salt
1/4 teaspoon sugar

1/4 cup butter
1/2 cup pure maple syrup

Set the stove to medium low heat and warm a 10-inch skillet (preferably cast iron) or griddle. Wipe with a paper towel and a drop of oil. Heat the oven to 200° F. Place the oven rack in the middle of the oven. Line a shallow baking sheet with parchment paper.

Place the baking powder, eggs, flour, milk, oat bran, oil, salt and sugar in a food storage container. Mix until well combined.

Ladle about a quarter cup of pancake batter on the skillet or griddle. Adjust the heat if necessary. The pancakes are ready to flip when bubbles rise to the surface and the bottom is golden brown, about 2 to 4 minutes. If the pancakes are too dark, lower the heat. Cook until the second side is golden brown. Remove crumbs from the skillet or griddle and wipe with oil before cooking the next batch of pancakes. The pancakes will improve with each batch.

Serve immediately or place on a shallow baking sheet to keep warm before serving to a large crowd. Finish with a pat of butter and a dip of maple syrup.

  • Make the pancake batter the night before.
  • The batter will keep in the frige or a week.
  • Keep the consistency of the batter in the middle, between thick and thin.
  • Adjust the liquid by adding more milk or a tablespoon of flour.