These delicious little sandwich pancakes provide endless options with their cook in syrupy goodness. You can use your choice of egg, meat, cheese, or whatever to make your perfect breakfast, lunch or dinner sandwich!
1/2 cup Maple Syrup
13 tbsp Flour + 2 tsp Flour
1 tbsp Sugar
1/2 tsp Salt
3 tsp baking powder
1/2 cup Milk
1 Large Egg
1 tbsp Melted Butter
2 tbsp + 1 tsp Cold Butter
First, line a small baking pan with parchment paper and put it in the freezer
Then, pour your syrup into a small saucepan over medium heat. Allow it to come to a low boil and simmer for about 10 minutes.
Next, place your flour, sugar, salt, baking powder in a food processor. Pulse it about 15 seconds.
After you pulse it, add the cold butter to the mix, and continue pulsing it until it resembles corn meal.
Now, the maple syrup should almost have a whipped look to it in the pan, pour it into the cooled baking dish and allow it to set.
Next, transfer the dry mixture to a large bowl and add milk, egg, and melted butter.
Then, while the griddle preheats, use a rolling pin to crack the syrup into small crystals.
Once the griddle finishes heating up, pour out about 1 tbsp of the batter per pancake, making approximately a 3 inch round, and sprinkle the syrup shards over the top.
Then, as soon as the crystals begin to burst, flip the pancakes and cook the other side.
Finally, enjoy the pancakes with your favorite combination of toppings. Mine’s Sausage, Egg, and Cheese 😉
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.