Made with fluffy flour, a hint of salt and the richness of eggs, these pancakes are brought to life with a generous drizzle of pure maple syrup. Whether served with a dollop of butter or a sprinkling of fresh blueberries, these pancakes are a delicious start to any morning.
Ingredients:
- 3 cups all purpose flour
- 4-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 large eggs, room temperature
- 2-1/4 cups 2% milk
- 1/3 cup canola oil
- 3 tablespoons maple syrup
- Optional: Additional maple syrup, butter and fresh blueberries to serve
Method:
In a large bowl, whisk together the flour, baking soda, and salt.
In another bowl, beat the eggs, then whisk in the milk, canola oil and maple syrup until well combined.
Pour the wet ingredients into the dry and stir just until combined, taking care not to overmix.
Heat a griddle or skillet over medium heat and lightly grease with oil or butter.
Drop 1/4 cup of batter onto the griddle and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook until the second side is golden brown, a further 2-3 minutes.
Serve hot with extra maple syrup, a dollop of butter and fresh blueberries if desired.
