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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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Fluffy Pancakes - Revisited

I've revised the pancake recipe we've been using since 2011 >> The Best Fluffy Pancakes Ever. These pancakes are still delicious and fluffy! I really like the addition of nutmeg because it gives the pancakes a doughnut-like flavour. Who's ready for breakfast?!





Fluffy Pancakes - Revisited
Makes 10-12 pancakes

Ingredients
  • 1-1/2 cups milk
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • Butter for frying
Directions
  1. Combine milk and lemon juice and let sit for 10 minutes to sour.
  2. Combine the dry ingredients in a big bowl.
  3. Beat eggs and vanilla into sour milk and then whisk the wet mixture into the dry just until there are no lumps.
  4. Heat a griddle or nonstick pan over medium-low heat (closer to low on my stove).
  5. Brush some butter into the pan and then drop 1/4 cup of batter for each pancake. You can make them bigger or smaller if you wish. Fry until golden on one side and the sides start to look slightly dry. Flip and cook until the other side is golden. Repeat until you finish the batter.
  6. Makes 10-12 pancakes and 2 was filling enough for us.
  7. Serve with fruit and maple syrup.
Tips:
  • You can use 1 3/4 cups buttermilk instead of milk and lemon juice.
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