I love brown sugar. When I make Chocolate Chip Cookies I make them with only brown sugar (no white granulated sugar). I love the richer flavor from the brown sugar. We were talking about making pancakes for dinner and I thought why not try to make them with all brown sugar like I do my cookies?
Because of the brown sugar these tend to get a nice brown caramel crust on the outside. I like these with lots of melted butter and maple syrup. They are sweet and oh so tasty!
I served these with a side of fruit salad so I don’t feel quite so guilty in serving what is a piece of cake for dinner (smile).
- 3 cups all-purpose flour, sift before measuring
- 2 teaspoons salt
- 6 tablespoons brown sugar
- 3 1/2 teaspoons baking powder
- 3 slightly beaten eggs
- 6 tablespoons melted butter
- 2 to 2 1/2 cups milk
- butter and maple syrup for serving if desired
- Sift together flour (for a second time), salt, sugar and baking powder into a large bowl.
- Combine eggs, butter and milk in a second bowl.
- Mix the liquid ingredients quickly into the dry ingredients – don’t over mix. Add more milk to thin out if necessary.
- Allow mixture to sit for 10-15 minutes before cooking if possible. Pancakes will be lighter and fluffier if rested first.
- Heat griddle prior to adding batter. Test to see if it is hot enough by dropping a few drops of water into the pan. The water should “dance” across the pan. If the water evaporates the pan is too hot, if the water sits and bubbles it is too cold.
- You may add a bit of butter to the pan before cooking if desired.
- Pour the batter from your spoon into the pan. Wait 2-3 minutes before turning the pancake. When bubbles start to appear on the pancake surface they are ready to turn.
- Turn the pancake only once. Check the second side to see if it is done and then remove the pancake to a platter warming in your oven.
- Continue with steps 6-8 until all pancakes are done.
- Serve with warmed maple syrup if desired.