The Ontario Maple Syrup Producers Association offers a delicious series of recipes using maple syrup. This spring, take the family out for a fun-filled trip to the sugar bush, then return home to try these simple recipes and enjoy maple syrup goodness.
All-Time Favourite Pancakes
1 1/2 cups (375 ml) all -purpose flour
3 1/2 tsp (17 ml) baking powder
3/4 tsp (3 ml) salt
2 tbsp (30 ml) natural bran
1 egg, beaten
1 ¾ cups (425 ml) milk
3 tbsp (45 ml) butter or oil melted
1 tbsp (15 ml) maple syrup
In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let rest for 3-4 minutes.
Pour batter onto hot griddle and cook on one side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side. Fold in a few fresh or thawed blueberries for a special treat.
When a little maple syrup is added to batter mixture, a more even browning will occur. Serve with maple syrup, maple butter or maple jelly. This recipe serves six.
2 lb (1 kg) chicken pieces
1/3 cup (75 ml) all-purpose flour
1/4 cup (50 ml) vegetable oil
1/2 cup (125 ml) maple syrup
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sherry
2 tbsp (30 ml) soya sauce
2 tsp (10 ml) ground ginger
2 cloves garlic, minced
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) paprika
Coat chicken pieces well with flour. In large non-stick fry pan, add vegetable oil. Cook for five minutes, browning well, turn often. Arrange in 9”x12” (23×30 cm) baking dish.
In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F (180°C) for 45 minutes to one hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.
The Maple Cake Dessert
1 lemon cake mix (white cake is fine)
19 oz (540 ml) can unsweetened crushed pineapple
1/4 cup (50 ml) maple syrup
Mix these two ingredients together and set aside.
8 oz (250 g) Philadelphia Cream Cheese
1 1/2 cups (375) ml milk
1 tbsp (15 ml) maple syrup
1 package lemon or vanilla instant pudding
Prepare cake mix and bake as directed on box (use a 9” x 13” inch pan or larger). Immediately when the cake is baked and removed from the oven, spread the pineapple and 1/4 cup (50 ml) of maple syrup over the cake. Let cool for at least one hour.
Beat Philadelphia Cream Cheese in medium-sized bowl and blend in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle maple syrup over each serving. This cake can be made the day before.
Source: Ontario Maple Syrup Producers Association