My Honey Girl and I went maple sugaring this week, at a small family farm in Delano, Minnesota. The article I wrote about it will soon be published in Honest Cooking magazine. It’s my first piece as a contributing writer for them, and I’m quite excited about it. In the meantime, we are lapping up the finished maple syrup made by the Hoen family on these silky-tender pancakes, and planning some other maple syrupy recipes in which it will play the starring role. It’s the best maple syrup I’ve ever had, bar none, a little thicker than most and with a pure maple flavor. We all stood around the griddle this afternoon, haggling and dickering for the last pancake while we licked our plates and wished we had bought more syrup. According to our Honey Girl’s Mr. Right, these are the best pancakes he’s ever had. I’ll take that as a mighty compliment coming from a Southern boy who loves to eat. In fact, I think they’re so good they might need a recipe category of their own: Aces? Champs? Nonpareils? Just make some.
(*There has been some chatter on boards about going out to Delano to get syrup. The Hoens make syrup at their private home; please do not disturb them. Their syrup is available at the Excelsior Farmers’ Market.)
Graham Cracker Pancakes
Yield: ten five-inch diameter pancakes
1 c. all purpose flour (I prefer King Arthur.)
1 generous c. very finely crushed graham cracker crumbs (from 9 graham crackers)
1 T. baking powder
¼ c. brown sugar
a pinch of salt
½ t. freshly grated nutmeg
1 t. ground cinnamon
2 large eggs
1 ½ c. buttermilk
1 ¼ c. whole milk
¼ c. (½ stick) unsalted butter, melted
canola or other neutral oil for the griddle
- In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.
- In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.
- Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix. (The batter will thicken as it rests while you heat up a griddle or pan.)
- Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake.
- Fry the pancakes until bubbles form across the top and the edges look dry.
- Flip each pancake and fry on the other side.
- Add a bit more oil to the pan with each batch to fry.
- Serve hot with butter and maple syrup. (Pure maple syrup is best.)