| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 9g | 5g | 66g |
| sugars | fibre | protein | salt |
| 21g | 2g | 11g | 1.1g |
There’s something supremely satisfying about biting into one of my delectable Currant Pancakes with Maple Syrup. Of course, I have a deep-rooted affection for everything I create in the kitchen, but there is something genuinely special about this fruit-filled delight. Its honest-to-goodness goodness comes from the fresh tartness of the currants, cushioned in a lightly sweetened, fluffy pancake, all beautifully balanced with the authentic sweetness of maple syrup. It reminds me of the simple, hearty meals of my childhood, while also bringing something refreshingly different to the breakfast table.
A Spontaneous Marriage of Flavors
In my Italian-American family, we understood that good food didn’t necessarily need to be complex. Sometimes, it’s the simple combinations that taste the best – like fresh currants folded into a warm, pancake batter, kissed golden by the griddle. If your palate appreciates the lightly tangy quality of berry-laden pancakes or a good blueberry flapjack, then I am confident you’ll enjoy this little creation of mine.
Health on a Plate
When we think of pancakes, we often picture a plate loaded with carbs and sugar. But these Currant Pancakes with Maple Syrup offer a healthier twist. The use of fresh currants harnesses the antioxidant properties of this super fruit, that are well-known for their outstanding health benefits. Coupled with a modest drizzle of natural, unrefined maple syrup, this creation satisfies your sweet tooth while also keeping your well-being in check. It’s the kind of dish that brings a smile to my face – and hopefully, yours too.
Pancakes are quite versatile and can easily marry with other dishes. Imagine a leisurely weekend brunch featuring these pancakes along with a selection of savory choices. They pair perfectly with the classic breakfast favourites like scrambled eggs, bacon, and sausages. For a completely indulgent occasion, try it with a side of smoked salmon and sunny-side-up eggs. Trust me, your taste buds will be appreciative.
Whether you’re kindling childhood memories, eating healthily, or just looking to try something new, I hope you fall in love with these yummy currant-filled delights just like I did. Buon appetito!
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 3 1/2 teaspoons of baking powder
- 1 tablespoon of white sugar
- 1 1/4 cups of milk
- 1 egg
- 3 tablespoons of unsalted butter, melted
- 1/2 teaspoon of salt
- 1 cup of fresh currants
- 1/2 teaspoon of vanilla extract
- Maple syrup for serving
Method
Step One
Start by mixing your dry ingredients. In a large bowl, combine the 1 1/2 cups of all-purpose flour, 3 1/2 teaspoons of baking powder, 1 tablespoon of white sugar, and 1/2 teaspoon of salt. Stir until everything is thoroughly mixed.
Step Two
Move onto the wet ingredients. In a separate bowl, add the 1 1/4 cups of milk, 1 egg, 3 tablespoons of melted unsalted butter, and 1/2 teaspoon of vanilla extract. Whisk until all ingredients are well incorporated.
Step Three
Gradually add the wet ingredients to the dry ingredient mixture while stirring. Continue to stir until a smooth batter is formed.
Step Four
Next, fold in the fresh currants into the batter. Be careful not to over mix as this could cause the pancakes to be tough instead of fluffy.
Step Five
Heat up a non-stick skillet or griddle over medium heat. Drop 1/4 cup portions of the batter onto the hot griddle or skillet. Cook until bubbles form on the surface, then flip and cook the other side until it’s golden brown. Repeat until all batter has been used.
Step Six
Finally, serve your delicious currant pancakes topped with a generous drizzle of maple syrup. Enjoy your homemade Currant Pancakes with Maple Syrup!
