2/3 cup Sifted all-purpose flour
1 1/2 tsp. Baking powder
1 1/2 tsp. Sugar
1/4 tsp. Salt
1 Beaten egg
1/2 cup Milk
1 Tbl. Vegetable oil

Sift together dry ingredients. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.

Bake on hot, lightly greased griddle.

Yield: four 4-inch pancakes


1 cup Light corn syrup*
1/4 cup Water
Few Drops Maple flavoring
1 Tbl. Butter
As desired Cornstarch

Combine 1 cup light (clear or sometimes called white) corn syrup, 1/2 cup brown sugar, and 1/4 cup water; cook and stir until sugar dissolves. Add a few drops (or as desired) maple flavoring and 1 tablespoon butter. (*If you don’t have light, you can substitute with dark syrup.) I store it in the Tupperware sweet saver. A Pyrex measuring cup with a pour spout is great to heat it in and serve from, because it has a lip to pour off of, a handle to hold the hot pitcher.
(To make it thicker, mix cornstarch with cold water and add to hot syrup and cook until thickened to desired consistency. – Best used immediately not left over if thickened this way.)

I don’t use the butter because it hardens in the refrigerator unless I am serving it hot.

Store syrup in the refrigerator if kept for a long time. Good served hot over pancakes, French toast, etc., cold over ice cream, spice cakes, etc.


Gradually add 1/4 cup honey to whipped butter (1/2 cup/1/4 pound whipped until fluffy), beating until smooth. If desired, add 2 teaspoons grated orange peel.

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FAVORITE PANCAKES FOR ONE OR TWO - MAPLE SYRUP - HONEY BUTTER BigOven - Save recipe or add to grocery list Yum
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