Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 3/4 cups milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
Feel free to experiment with substitutions. Whole wheat flour can add a nutty texture, or try almond milk for a dairy-free version. Remember, the kitchen is your playground!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. This combination is reminiscent of the sweets my abuela would bake, filling the house with warmth and love.
- In another bowl, combine the milk, melted butter, eggs, vanilla extract, and maple syrup. Whisk until smooth.
- Gradually add the wet ingredients to the dry, stirring gently until just combined. Be careful not to overmix, as the batter should be slightly lumpy.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The bake should be golden brown and slightly puffed, much like the tortillas I would watch my grandmother make with such precision.
- Allow the pancake bake to cool for a few minutes before serving. This was always the hardest part as a child — waiting, with anticipation, for the first bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International