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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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The Best Fluffy Pancakes Ever!

My family LOVES these pancakes. That's about all you need to know. Make them and you'll understand why!


The Best Fluffy Pancakes Ever!
Adapted from Allrecipes.com
Makes 10 pancakes

Ingredients
  • 1 3/4 cups 2% milk
  • 1/4 cup white vinegar
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup butter, melted and cooled
Directions
  1. In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes - this is a substitute for buttermilk.
  2. Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture (it will be lumpy but it's all good). Add the eggs and butter then whisk until well combined.
  3. Heat a nonstick pan over medium heat. Brush on some butter. Drop 3 or 4 pancakes into the pan. I use about 1/4 cup batter for each pancake but you can make them bigger if you like. Cook for a few minutes until bubbles appear on the surface, flip and continue to cook for another minute or two until the second side is golden. Set aside and continue until all the batter is done.
  4. Serve with syrup and fresh berries.
Tips:
  • Keep the pancakes warm until ready to serve, by placing an oven proof plate in a preheated 200F oven.
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