Fluffy Pancakes with Haskap Syrup

These pancakes were designed to be a vehicle for haskap syrup — but they’re worth making even without it. The syrup, however, is non-negotiable.

Ingredients

Pancakes

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups whole milk
• 1 large egg
• 3 tablespoons melted butter

To Serve

• Eagle Hill Farm Haskap Syrup
• Fresh whipped cream (optional)
• Fresh haskap berries (optional)

Instructions

1. Mix dry ingredients. Whisk together flour, sugar, baking powder, and salt in a large bowl.

2. Mix wet ingredients. In a separate bowl, whisk together milk, egg, and melted butter.

3. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Overmixing makes tough pancakes. Let batter rest 5 minutes.

4. Cook. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.

5. Serve. Stack warm pancakes and drizzle generously with warmed Haskap Syrup. Top with whipped cream and fresh berries if desired.

Tips

• Warm the haskap syrup gently in a small saucepan or in the microwave for 20 seconds before serving.
• For extra fluffy pancakes, separate the egg, beat the white to soft peaks, and fold into the batter at the end.
• Leftover batter keeps in the fridge overnight — give it a gentle stir before using.