Sunday, April 18, 2010

Feather Pancakes with Spiced Maple Cream Syrup

     Pancakes. We had them all the time when we were growing up. My dad, a regular pancake artist, used to make them in different shapes for us. We could ask for any shape we wanted, but I remember that our favorites were snakes, cats and cows (complete with udders). I always ate the appendages first, with homemade butter and King Syrup

     Unfortunately, I did not inherit my dad's ability to make pancakes. When I make pancakes, I usually have enough trouble with just the round ones. I can hardly ever get them to cook just right, so most of the time I don't even try. But this morning was cold. Maybe it was because I'd been spoiled by the ninety degree weather on Friday, but I really needed something hot for breakfast. And that something hot just had to be pancakes.

     I found this recipe in a Virginia Hospitality cookbook that I've had for years. Feather Pancakes?  How could they not be fantastic? They did live up to their name, and even I had no trouble making these up light and fluffy. I sprinkled some chopped pecans on the last few I cooked, and with the Spiced Maple Cream Syrup they tasted like Maple Pecan Cinnamon Rolls-Yum!

Feather Pancakes
Recipe from Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining
1 egg, lightly beaten
1 cup milk
2 Tablespoons light flavored olive oil (or other light tasting oil)
1 cup sifted flour
1/2 tsp. salt
2 Tablespoons baking powder (Yep, 2 Tablespoons)
2 Tablespoons sugar
  • Sift together flour, salt, baking powder and sugar. Set aside.
  • Whisk together the egg, milk and oil. Gradually add dry ingredients until combined. A few lumps are fine, (actually preferred.) Bake on hot griddle. (My griddle was non-stick, but I found that the pancakes were easier to turn if I brushed the surface before cooking with a thin layer of oil.) Makes about 8 five-inch pancakes.
Variation: Add a few chopped pecans to the mixture or sprinkle some on top of the finished pancakes. With the Spiced Maple Cream Syrup, they taste like Maple Pecan Cinnamon Rolls!

Spiced Maple Cream Syrup
Inspired by a recipe found in Virginia Hospitality

1/2 cup sugar
1/2 cup maple syrup
4Tablespoons water
1/2 tsp. cinnamon or baking spice (recipe here)
1/4 cup evaporated milk or half and half
  • In a small saucepan heat sugar, syrup, water and spice. Over medium heat, stirring constantly, heat to boiling.  Boil 2 minutes, stirring constantly. Take off of heat and let cool for 5-10 minutes. 
  • Stir in evaporated milk or half and half. Serve warm on pancakes or waffles. Keep left over syrup in the refrigerator up to one week. Reheat before serving.



  1. One word.......YUM!!!

  2. I remember King Syrup. I recently looked up the nutritional information, and apparently it has 130 calories per 2 tablespoons.

    Talk about rich, damn.

    But soooo tasty.

  3. I always loved Mickey Mouse shaped pancakes when I was small! I HAVE to try this syrup!

  4. Although I remember preferring the flavor of Daddy's "cow" pancakes, all of them were good. I must have inherited part of the "pancake art gene" since my kids had "Ninja turtle" pancakes when they were little! Complete with masks.

  5. The pancakes look delicious. I'll have to make these next Sunday. I hope you are having a great day. Blessings...Mary

  6. I bet these are VERY good! Especially with that sauce!!! I to had trouble perfecting pancakes, took me years and still aren't perfect every time.


Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

Related Posts with Thumbnails