The Christmas in the Country event last night was a blast! The Higganum Vision Group, the Valley Bible Evangelical Church, Haddam VFW and Haddam Masons did a bang up job putting on this special event. Santa was there and it was such fun to watch the children giving their requests for Christmas. I got to meet the maker of Higganum Cove Sugar Bush Pure Maple Syrup!!! He and his girlfriend came over to my table and introduced themselves and I quickly
begged and pleaded asked nicely for some more syrup for the shop. He said he would check his stash, I hope he has some to spare!
So what goes great with Higganum maple syrup? Pancakes of course! And why not bring out your best or not often used linen napkins, silver and pretty plates to serve up delicious flap jacks dripping with melted butter and maple syrup, pure heaven!
Here are some photos of a pancake feast at my house and then my favorite pancake recipe, it’s inspired by a KitchenAid recipe.
I double this recipe to serve all 5 of us. I’ve made a few changes (buttermilk instead of milk and butter instead of shortening) and these are yummy!
1.5 cups all-purpose organic flour
2 teaspoons baking powder
1 teaspoon organic sugar
1 teaspoon salt
2 organic (organic eggs are far superior to regular, mass-produced eggs)
1.25 cups organic buttermilk
3 tablespoons organic butter, melted
Sift dry ingredients into a large bowl. Add eggs (slightly beaten), buttermilk and melted butter and mix with a large whisk until smooth. I let this batter “stand” for a few minutes while I heat up a cast iron griddle, you’ll notice the batter lighten up with bubbles. Melt some butter on your griddle and cook your pancakes on medium heat. Make sure you see the edges of your pancakes start to bubble before your flip. I like to make pancakes on the smallish side, around 4″ across. This recipe makes about 10-12 pancakes and as I said I double it.
Serve with plenty of butter and maple syrup, enjoy!