Best Mini Maple Syrup Pancake Cookies Recipes

POFFERTJES (DUTCH MINI PANCAKES)

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

MINI MAPLE SYRUP PANCAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream shortening and brown sugar until smooth.
• Add egg to combine.
• Add maple syrup and vanilla, mix well.
• Combine flour, baking powder, salt, tartar, and cinnamon in separate bowl.
• gradually stir into wet mixture until smooth and well combined. ( may be a bit sticky).
• drop by spoonfuls onto greased cookie sheet, bake 10-12 minutes or until golden brown and puffed up.
• Store in air tight container, best the day after baking.

FLUFFY MAPLE BUTTERMILK PANCAKES

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

MAPLE SYRUP COOKIES

Steps:

• Mix margarine with brown sugar, eggs, maple syrup and vanilla.
• Measure 2 cups of flour, sift it with the baking powder and salt.
• Add to the mixture.
• Then add remaining flour until dough rolls out easily.
• Refrigerate for an hour.
• Roll out dough and with cookie cutter cut out shapes and put it on a greased cookie sheet and bake at 350°F for about 6 to 8 minutes.
• Yield: 5 dozen.

MAPLE PANCAKES

Steps:

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.