Maple Way Pancakes
I rarely made pancakes until I had kids. Now we make them 2-3 times a week. They are such a fun way to teach kids to cook and be comfortable at the stove. I will admit that my kids don't love the crunchiness of granola pancakes, but I sure do! I developed these pancakes during the pandemic for our Stuck at Home Survival Kit. Pancakes were such a comfort in that uncertain time. For our pancake mix, we would use half AP flour and half wheat flour, but I don't want you to have to worry about buying special ingredients. All AP will be fine. We ground up the Maple Way granola in a food processor, which imparts a subtle crunch to the pancakes instead of large nutty chunks. Whatever you like! Finally, vanilla extract is my secret weapon in all pancakes I make, either from scratch or from a mix. It really puts the "cake" in pancake. Enjoy!
1 ¼ cups flour
1 T sugar
4 t baking powder
1 t kosher salt
½ t fresh nutmeg
1 cup milk
2 t vanilla extract
4 T butter, melted
½ c Maple Way Granola, ground or chopped if desired, plus more for topping
Whisk together the flour, sugar, baking powder, salt and nutmeg in a separate bowl.
Beat the eggs in a medium bowl. Add the milk and vanilla. Gently stir in the dry ingredients, melted butter and granola. Don’t over mix.
Heat up a skillet and coat with butter. Drop large spoonfuls of pancake batter onto the skillet. Cook until golden brown and flip.
Serve with salted butter and the best maple syrup you can find. And don’t forget to top with more granola!