Running out of maple syrup causes immediate pancake cravings. Fact.
I used up my last two tablespoons of maple syrup on those pancake muffins. So of course I was super hungry for straight-up pancake-love immediately. Jake bought more syrup last night under the condition that I make pancakes this morning. He didn’t have to ask me twice. Although, I was a little worried since I work at 9am and I had to wash my hair… hmmm.
So this morning, I figured out a way. I put the ingredients in bowls and got my hand mixer out pre-shower. Then I put my hair in a towel (fancy-looking, right?) and mixed up the batter.
I might’ve dried my hair in short intervals between pancake flips. So there you go. And I was only 5 minutes late to work! What I’m trying to say is that pancake love is real.
Of course, I made Elliot a few little pancakes too.
Recipe adapted from Betty Crocker
- 1 egg
- 1 cup all-purpose flour
- 1 cup buttermilk*
- 1 T sugar
- 2 T vegetable oil
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- butter + maple syrup for serving
* OR place one tablespoon of lemon juice in the bottom of a 1-cup measuring cup and top with milk. Set aside until time to use.
- Place a baking sheet in the oven, and heat the oven to 200°F. In a medium bowl, beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth.
- Heat skillet over medium heat until a few drops of water sizzle. Spray skillet with cooking spray as you need it.
- For each pancake pour scant 1/4 cup batter onto the hot skillet and cook until bubbly on top and puffed and dry around the edges. Flip and cook until the other side is golden brown. Place the pancakes in the oven to keep warm until all done. Serve warm with butter and maple syrup.
Melty butter + a cute syrup thing are a must.