Maple sugaring is a big deal here in Adirondacks. The season usually begins in March, when the nights are still cold, but the daytime temperatures are above freezing. This week, we will wash our buckets so that they’ll be ready to collect the sap once it starts to flow. To learn more about the maple sugaring process, or to locate pure New York maple syrup for purchase, check out the NYS Maple Producers Association website.

With maple syrup on my mind, I thought I’d share our family’s favorite pancake recipe. These pancakes are so delicious, so easy to make, and they’re even somewhat healthy. They’re made with a blend of whole wheat and all purpose flour, so they deliver more protein, fiber, and micronutrients than an average pancake without compromising on fluffiness.

To Make Healthyish Pancakes:

1. Combine 1 cup of whole wheat flour, 1 cup of all purpose flour, 1/4 cup of granulated sugar, 4 teaspoons of baking powder, and 1 teaspoon of salt in a large mixing bowl.

2. Add 2 eggs, 4 tablespoons of melted butter, 2 teaspoons of vanilla extract, and 2 cups of milk to the dry ingredients and whisk until well combined. (You can use whatever you have on hand for milk, whether it’s skim or whole or somewhere in between.)

3. Grease a large skillet and bring it to medium heat.

4. Pour approximately 2 tablespoons of batter into the skillet for each pancake, allowing plenty of room between each.

5. Cook until the little bubbles in the batter start to pop, then flip using a spatula. Cook for another minute or two, then remove from heat.

6. Drizzle with real maple syrup, and serve!

Note: if you want to add anything extra into the batter, I find that it is easiest to do so just after it has been poured into the skillet. Otherwise, the pancakes tend not to be uniform, as the extras settle to the bottom. We like to add fresh blueberries, chocolate chips, and pecans to spice things up.

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