Make the Best-Ever Pancake Breakfast, Featuring Passionfruit Maple Syrup
Eating pancakes reminds me of being a kid again. Alyssa and my mom (good ol’ Linda) used to make pancakes every Sunday for a good portion of our childhood and every time I eat them I’m filled with the warm fuzzies.
Right now, the Calgary Stampede is on and we’re having serious pancake breakfast FOMO, so there was no time like the present to indulge for #sundayfunday. For those unfamiliar, the pancake breakfast is a long-standing Stampede tradition and symbol for western hospitality. Not to mention the fact that there’s nothing more Canadian than drenching a food item in maple syrup.
Now, there is no wrong way to make pancakes. Anyone who loves pancakes will have a strong opinion about how thick they should be. I personally do not discriminate against any pancake – whether they be thick and fluffy or thin AF – crepe style.
We’re pretty excited to share the recipe for the best pancakes we’ve ever had (aside from Linda’s because they’re infused with love). They are not low cal, they contain an inordinate amount of butter but sometimes you have to live your life. This is not a signature recipe, we cannot take all the credit. We took a pancake recipe from our friends over at Good Housekeeping (boy, do they ever know how to keep house!), and made them better by creating a passionfruit maple syrup. YES. You may be reading this and thinking that passionfruit and pancakes do not jive, but please just trust us because you will be pleasantly surprised. Passionfruit is totally underrated. They honestly make everything better, and that includes pancakes.
For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup milk (we used almond milk – also if you want your pancakes thin AF, add more milk!)
- 3 tbsp butter, melted
- 1 large egg
- Vegetable oil for brushing pan
- Berries or bananas (optional)
We’ve been told by Good Housekeeping that this makes three servings but we doubled it and the three of us ate all the pancakes. Something to consider.
For the Passionfruit Maple Syrup:
- 1 cup of real maple syrup (you MUST use the real deal. If you have access to it and don’t then there is something seriously wrong with you. If you have limited access to it then def try and get your hands on some – consider it a special occasion)
- 1 passionfruit
Pancakes (from our friends at Good Housekeeping):
- In large bowl, whisk flour, sugar, baking powder and salt. Add milk, butter and egg; stir until flour is moistened.
- Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
- Repeat with remaining batter, brushing griddle with more oil if necessary.
Passionfruit Maple Syrup:
Add the 1 cup of maple syrup to a bowl. Cut your passionfruit in half and scoop out the seeds in to the maple syrup, making sure not to let any of the juice escape. Stir the mixture so the passionfruit disperses it’s delciousness. Now, if the texture of the passionfruit seeds with pancakes is something that irks you, then no big D. Just strain out the actual seeds before serving so your maple syrup is simple passionfruit “infused.”
Serve your pancakes with sliced bananas or berries. Top with passionfruit maple syrup. Yummy in the tummy folks.
There’s no better pairing for pancakes than iced coffee. Introducing your new favourite Sunday morning cocktail – boozy iced coffee. Grab the recipe here.
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