Stack of Pancakes with Maple Syrup
Fluffy pancakes stacked high, topped with a pat of butter and drizzled with maple syrup. The batter rests for 10 minutes to ensure an even texture.
- Time
- 30 min
- Serving
- 783 kcal
- Ingredients
- ≈ $0.53
- Protein
- 19 g
Ingredients
- 1 Wheat flour 90 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Sugar 15 g
- 5 Baking powder 5 g
- 6 Butterpack 180 g ≈ $1.58 25 g
- 7 Salt 1 g
- 8 Maple syrupNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 35 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, sugar, baking powder, and salt in a bowl.
In a separate bowl, whisk together the egg, milk2, and 10g of melted butter6.
Pour the wet mixture into the dry ingredients and stir until smooth and fully combined.
Let the batter rest for 10 minutes at room temperature.
Heat a dry skillet over medium heat and pour small portions of batter.
Cook for 2–3 minutes per side, until bubbles form on the surface and the bottom is golden.
Stack the pancakes, top with the remaining butter6, and drizzle with maple syrup.
Tips
- Why it works
- Let the batter rest for 10 minutes so the baking powder has time to activate and the pancakes don't turn out flat. Check: if the batter spreads right away in the pan, it didn't rest enough.
- Substitutions
- Instead of maple syrup, liquid honey (35 g) works, but syrup gives a richer flavor. Replace the butter with vegetable oil (25 g), but it won't add aroma.
- Common mistakes
- Pancakes turn out dry if you overcook them: the underside goes brown before bubbles appear on top.
- Storing and reheating
- Keep in the fridge for 3 days, but they're better eaten fresh. Reheat in the microwave for 20 seconds at a time, covering the plate with a napkin.
- Serve with
- Serve with tea or coffee for breakfast, especially if you have kids or guests. Add nuts or banana for contrast.
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