Maple Syrup Recipes

Breakfast

Harvest Pancake - Minnesota Maple Syrup Producers Association

4 eggs
2/3 cup flour
1/4 tsp salt
1/3 cup milk
1/4 cup pure maple syrup
3 tbsp melted butter
1 tbsp salad oil
Filling: 1 (14oz can) Wilderness Apple filing, heated through.

Beat eggs at high speed until fluffy enough to make soft mounds. At low speed beat in small amounts of flour mixed with salt. Alternately add milk mixed with pure maple syrup. Add 2 tablespoons of melted butter and beat at low speed just until batter is smooth.

Combine remaining 1 tablespoon melted butter with the tablespoon of oil in heavy 10 inch skillet. Pour pancake batter into skillet. Bake in oven at 425° F for 5 minutes. Remove from oven and spoon filling over pancake. Some of the filling will sink into the pancake. Return to oven; reduce heat to 375° F and bake for 12 minutes longer. Serve hot, with additional pure maple syrup.

Makes 4 hearty servings.