When you live in Canada, and in an area that produces maple syrup, you are bound to have not one but many pancake recipes. This recipe is my personal favourite. These pancakes are quite filling and substantial and very satisfying. They can be made with sugar or maple syrup as the sweetener and the fat, canola oil, can be replaced with applesauce. You can mix the dry ingredients and store them in the freezer, making this recipe a snap to throw together.
- cast iron griddle or fry pan
- optional-electric hand mixer
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup oats
- ½ cup cornmeal
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar or substitute ⅓ cup maple syrup
- 2 cups milk
- 3 tbsp canola oil or substitute ¼ cup unsweetened applesauce
- 2 large eggs slightly beaten
- 2 tbsp canola oil or substitute vegetable oil
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a large bowl.
- Add the wet ingredients to the dry and blend with an electric hand mixer for about a minute. Alternatively, whisk the batter until smooth. Small lumps in the batter are okay.
- Add canola oil to a cast-iron pan or griddle and heat it to med-high.
- Pour ⅓ cup of batter onto the pan and cook until the surface has a lot of bubbles. Flip the pancake and cook the other side until dark brown. Repeat with the remaining batter.
The nutritional information for this recipe is calculated based on the recipe making 10 -6" pancakes. Hover over the "servings" section at the top of this recipe to get the multiplier scroll bar to appear. Scroll up on the scroll bar to double or triple the quantities of the ingredients in the recipe.
Serving: 1- pancakeCalories: 198kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 41mgSodium: 193mgPotassium: 148mgFiber: 2gSugar: 5gVitamin A: 102IUVitamin C: 1mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!