Homemade Pancakes and Syrup


We have pancakes once a week for dinner. One week we'll have Daddy's Swedish pancakes and the next week we'll have Mommy's pancakes. Today I'll post the recipe for "my" pancakes. In the interest of keeping it real, I'm showing you the pancakes as they actually look. I would love for them to have a nice, uniform, golden-brown color on top, but that almost never happens for me, probably because I'm too hasty to wait for it!

I usually take the recipe below and decuple it (I had to look that up – it means to "multiply by 10"). I multiply all of the dry ingredients by 10, whisk it all together in a large bowl, and then store what I don't use in a Tupperware for the next 2-3 pancake nights. I find this method works out pretty well.

Also, the best way to heat a pan for pancakes, and even eggs, is the Cook's Illustrated way: heat it over the lowest heat for 10 minutes. It should then be ready for the pancakes, and I don't even have to raise the heat at all after this 10-minute preheat. Although, that might explain why my pancakes never turn out uniformly colored. Oh well. You all can let me know what works for you if you're driven to have nice brown pancakes!!

Here's the recipe, modified from Cook's Illustrated.



Serves about 2 for a main meal. For our family of 5, we make 3 batches.

– 1/2 Cup flour
– 1/2 Cup whole-wheat flour
– 2 teaspoons sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
(If you're multiplying the recipe and saving some for later, multiply the above ingredients only).

– 3/4 Cup buttermilk, OR 3/4 Cup milk mixed with 1 Tablespoon lemon juice
– 1 egg
– 2 Tablespoons butter, melted and cooled OR 1-2 Tablespoons oil

1. Set a pan or griddle on the lowest heat and preheat for 10 minutes.

2. If you don't have buttermilk, make the "clabbered milk": mix lemon juice with milk, and let it sit while you're mixing up the rest of the recipe.

3. Whisk together in a large bowl the flour, whole-wheat flour, sugar, salt, baking powder, and baking soda.

4. Into the clabbered milk, whisk the egg and butter (or oil), then dump the milk mixture into the wet ingredients. Whisk until moistened.

5. Check your pan – sprinkle a few drops of water onto it. If they sizzle actively, your pan is ready. If not, turn up the heat a little and do the water test again in a minute or two. I use a pastry brush and brush butter onto the pan, then pour a 1/3-cupful of batter onto the pan. Let it cook for about 3 minutes, until bubbles break on the surface of the pancake and the edges have dried. Flip the pancake and let cook another 1-2 minutes.

6. Brush pan with more butter, and make the next pancake.



– 2 Cups sugar
– 1 Cup water
– 1/2 teaspoon vanilla
– 1/4 teaspoon imitation maple extract (from the US, unfortunately, for those who live in Spain)

1. Bring sugar and water to a boil and boil for 1 minute.

2. Add vanilla and maple extract. Let cool, stirring every few minutes to let more water evaporate, then store in your favorite syrup jar.

If you find this syrup too watery, try boiling off more of the liquid the next time, OR try making it with 2 cups sugar and 3/4 Cups water.


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