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Four Pancake Recipes

Scratch Pancakes

2 to 4 servings (makes eight 6-inch pancakes)

These fluffy pancakes possess some heft, courtesy of whole-wheat pastry flour. Serve them on their own or with any of the related syrup recipes.

Make ahead: The flour mixture can be refrigerated in a zip-top bag for up to 3 months.

The flour is available at Whole Foods Markets, Walmart and some natural foods stores.

From food writer Nevin Martell.

Ingredients

2 cups whole-wheat pastry flour

2 tablespoons baking powder

2 tablespoons cane sugar

1 teaspoon kosher salt

2 large eggs

1 3/4 cups whole milk

1/2 teaspoon vanilla extract

4 tablespoons ( 1/2 stick) unsalted butter, melted

Vegetable oil, for the griddle

Steps:

Place a parchment-paper-lined baking sheet on the middle oven rack; preheat to 200 degrees.

Whisk together the flour, baking powder, sugar and salt in a medium bowl.

Lightly beat the eggs in a separate bowl, then whisk in the milk, vanilla extract and melted butter.

Pour the egg mixture into the flour mixture and stir until thoroughly incorporated.

Heat the oil on a griddle over medium-high heat, being careful not to let it come to a smoking point; it’s ready when a few drops of water sizzle when flicked onto the griddle.

Pour 1/2 cup of batter onto the center of the griddle. Cook, undisturbed, for about 2 minutes, until bubbles and air pockets form on the top of the pancake, then turn it over. Cook for 2 minutes, until golden brown. Transfer to the baking sheet in the oven. Repeat with the remaining batter.

Serve warm.

Nutrition per serving (based on 4): 450 calories, 13 g protein, 57 g carbohydrates, 18 g fat, 10 g saturated fat, 145 mg cholesterol, 1,290 mg sodium, 8 g dietary fiber, 10 g sugar

Coffee Maple Syrup

4 to 8 servings (makes 1 cup)

Here’s a way to supplement your morning coffee fix — or enjoy coffee flavor without a hint of bitterness.

The author recommends a medium-amber maple syrup, to keep strong flavors from competing against each other. But dark amber may be substituted.

Make ahead: The syrup can be refrigerated in an airtight container for up to 1 year.

From food writer Nevin Martell

Ingredients

1 1/4 cups maple syrup, preferably medium amber (see headnote)

2 tablespoons plus 1 teaspoon instant coffee (do not use instant espresso)

Steps:

Combine the syrup and coffee in a small saucepan over medium-high heat; cook, whisking vigorously, until the mixture comes to a boil. Reduce the heat to medium-low; cook for 10 minutes, stirring a few times.

Strain through a fine-mesh strainer; skim/discard any foam on the top. Serve warm.

Nutrition per serving (based on 8): 130 calories, 0 g protein, 34 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 30 g sugar

Blueberry Agave Syrup

10 to 14 servings (makes 1 3/4 cups)

Add a splash of summer to your stack of flapjacks. Agave syrup acts as a mild canvas for the blueberries to take center stage.

Make ahead: The syrup can be refrigerated in an airtight container for up to 2 weeks. Warm before serving.

From food writer Nevin Martell.

Ingredients

1 1/4 cups agave syrup

1 1/2 cups fresh or frozen blueberries

1/4 teaspoon vanilla extract

Steps:

Combine the agave syrup and fruit in a medium saucepan over medium-high heat; once the mixture comes to a boil, reduce the heat to medium or medium-low (barely bubbling) and cook for about 8 minutes, stirring often, until all of the blueberries have popped.

Remove from the heat; cool until lukewarm, then stir in the vanilla extract. Transfer to a blender and puree until smooth.

Strain, if desired. Return the saucepan to the stove over low heat to rewarm, or cool the syrup completely before storing.

Nutrition per serving (based on 14): 90 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 24 g sugar

Spiced Piloncillo Syrup

6 to 12 servings (makes about 1 1/2 cups)

Here, the rich, burnt-caramel flavor of the dark sugar spiced with cloves, star anise and cinnamon makes a sophisticated pancake topper.

Make ahead: The syrup can be refrigerated in an airtight container for up to 1 year.

Piloncillo is sold in firm blocks. It is available at Latin markets and in the international aisle of some grocery stores.

From food writer Nevin Martell, co-author of “The Founding Farmers Cookbook” (Andrews McMeel, 2013).

Ingredients

1-pound block piloncillo sugar (see headnote)

2 sticks cinnamon (3-inch)

2 whole star anise

6 to 8 whole cloves

2 cups just-boiled water

Combine the block of sugar, cinnamon sticks, star anise and cloves (to taste) in a small saucepan. Pour the just-boiled water over them, then bring to a boil over medium-high heat. Stir until the sugar has dissolved, then reduce the heat to medium and cook for about 20 minutes, stirring occasionally, to create the consistency of a good-quality maple syrup. It should coat the back of a spoon, but be careful not to reduce the syrup too much or it will not pour easily once it has cooled.

Strain through a fine-mesh strainer, discarding the solids. Serve warm, or cool completely before storing.

Nutrition Per serving (based on 12): 140 calories, 0 g protein, 38 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 0 g dietary fiber, 38 g sugar