Maple Pancakes (6 servings) 1 cup all-purpose flour 1 and 1/2 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 2 Tablespoons vegetable oil 1 and 1/2 Tablespoon maple syrup What's better than maple syrup on pancakes? Maple syrup on pancakes that have maple syrup in the pancakes. This is a very basic recipe, but a minimal amount of pure syrup in the batter adds a dimension to the flavor that complements any topping you might choose. I chose maple syrup as a topping so I could have a double-maple experience. But you could enjoy these with berries and whipped cream, vanilla yogurt, honey or any other topping you can think of. (This recipe as submitted in 2007. It was tested and photographed in 2013.) How To Make Maple Pancakes In a large bowl, mix together the flour, baking powder and salt. In a separate medium bowl, beat the egg with the milk. Stir in the oil and maple syrup. Add the wet ingredients to the dry ingredients and stir until just combined. On a lightly-greased, pre-heated griddle (about 375 degrees), dollop the batter in 1/4 cup amounts per pancake. Cook until bubbles appear on the top and the edges appear dry (about 2 or 3 minutes). Turn and cook other sides to golden brown (about 2 more minutes). Cooking Note: If you wanted, you could sprinkle raisins or chocolate chips into the batter as soon as you dollop it onto the griddle. If you love maple syrup, you'll love these. Great topped with butter and even more maple syrup. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2228. Submitted 12/31/2007.