I didn’t get to eat pancakes until I was about 10 years old. My best friend aunties made pancakes for us for tea time on a play date afternoon. In Venezuela, we don’t have maple syrup, so my childhood pancakes were eaten with butter and jams. Much later, during the late 90’s when I went to a summer workshop in Vermont: I got totally hooked on fluffy pancakes and maple syrup. 12 years in the east coast taught me the different types of syrups, and also different flavors of pancakes. It was easy to experiment making them, because there are plenty brands of pancake mixes, and even sugar free maple syrup!

Once in Portugal, I had to search for a recipe to make them from scratch. Maple syrup is rather expensive, so every time the store Aldi has an American Food Sale Special, we stock on several bottles that will hold until the next maple syrup haul.

The best recipe I have tried is from

The only modification I make, is that I use vegetable oil instead of melted butter on the mix. Also, because the brand of we vinegar we get is rather strong, I used half of the amount to sour the milk.

My family loves how fluffy they are. They make a nice weekend morning treat.



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