I searched for years for the best pancake recipe, and here it is. I always triple or quadruple this for 10 people.
Pancakes
1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 dash cinnamon
1 pinch nutmeg
1 1/4- 1 1/2 c milk
1 egg
3 Tbsp butter, melted
1 tsp vanilla
Whisk together the powdered ingredients in a large bowl. Whisk together the liquid ingredients in a separate bowl. Pour the liquid into the powder and whisk until mixed and mostly smooth, but a little lumpy still (you don't want to overmix). Thicker batter makes thicker pancakes, so if you like thinner pancakes or if they are not cooking through, add more milk. The more milk you add, the thinner they will be. Ladle, spoon, or scoop onto a hot frying pan or griddle (spray with oil or butter first if it is not a non-stick surface). Cook at medium until the bubbles around the edges pop and do not fill back in. Flip once. Cook until done (you can peek at the underside to see if it's done). Serve with butter and syrup.
Maple Syrup
Maple Syrup
2 cups sugar (white or brown or a mixture)
1 c water
1/2 tsp (1 capful) mapleine flavoring (other liquid maple flavoring do not taste good--this is the only brand to use)
Mix sugar and water in small saucepan. Bring to a boil. Cover and let boil for 10 minutes (this is to prevent crystallization later on). Remove from heat. Add maple flavoring. Stir.
Fruit Sauce
2 c sugar
1 c water
2-3 c fruit (leave small berries whole; puree anything else; Blueberries, raspberries, and mangoes all make especially excellent sauce)
Stir fruit and sugar in a medium saucepan over medium-high heat. Cook until berries break down and mixture comes to a boil. Boil uncovered 5-10 minutes. Cool. (Note: this is the same as the cranberry sauce recipe used at Thanksgiving.)
Orange Syrup or Curd (Jones Family Traditional Recipe)
2 c orange juice (I imagine other juices would work as well)
1 c sugar
3 Tbsp cornstarch
1/2 c cold water
Stir orange juice and sugar in a medium saucepan. Bring to a boil. As orange juice mixture heats, mix cornstarch into cold water. When juice comes to a boil, add cornstarch mixture in a steady small stream, stirring rapidly the whole time. Once cornstarch mixture is fully incorporated, boil on medium or low until syrup thickens. The longer you boil, the thicker it will be (thus it can be syrup or curd). It also is thicker the cooler it gets. This tastes especially good served with vanilla pudding and whipped cream on top of pancakes or waffles. You can replace the orange juice with fruit nectars (mango, guava, etc.) to make tropical or exotic sauces, or to make strawberry sauce that doesn't taste overcooked.
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