Growing up my parents had a pretty leave-it-to-beaver division of roles. My father brought home the bacon and my mother cooked it. They were both pretty happy with that division, and it’s only been since his retirement that my father has started baking. But, like most rules there were exceptions – two in this case. When camping my father did all of the cooking, and when pancakes were on the weekend menu – well those were his too. He got pretty good at making pancakes.
Those pancakes were always made with plain old white flour and smothered in syrup – often pancake syrup rather than real maple syrup. Now, I’m not exactly up for the division of roles that suited both of my parents but, I still love pancakes and so do my kids. That said, in my home pancakes are made with freshly milled whole grain flour – usually whole wheat, and the syrup is real maple syrup.
I love how the richness of the whole wheat combines with sweet maple flavor. It’s interesting too, how four good sized pancakes with a drizzle of syrup forms a meal that satisfies for hours whereas it took a pile of white flour pancakes in a sea of syrup to fill me up at the table.