The recipe is doubled from the original.*

2 eggs

2 cups milk

2 Tbsp butter, melted

2.5 cups organic all-purpose flour

4 tsp baking powder

A pinch (or two!) of salt

.5 cup of juiced cherries (or red food colouring if you’ve got it! It would be way easier, I imagine…)

.5 cup coconut oil

Our Modified Directions (maybe this is where we went wrong)

1. We mixed together the milk, eggs and butter then added the dry ingredients. The original recipe says to let stand for 20 minutes which we forgot to do!
2. We took out a bit to mix with the cherry juice to make a red colour but it ended up just looking like a pale blue-is colour so we decided to try pouring the red cherry juice on top as the pancake cooked. Yeah, it didn’t look quite as good as the original photos!
3. I accidentally heated up my skillet right at the beginning so it was really hot when we started cooking the pancakes! We also didn’t have a metal maple leaf- shaped cookie cutter so we couldn’t set it directly on the hot skillet. We had to make the shape of the maple leaf in the pancake or after it was done, press the shape into it like a sugar cookie.
4. All in all we only got about 4 pancakes out of a double batch recipe (Logan did make a pretty big one) but it didn’t make very many and the consistency of the batter was almost like a dough!
5. We ate them with maple syrup, whipped cream and fresh raspberries. Yum!
6. Kid approved? Not by a long shot. The boys said they didn’t like them but Eva said she did.
7. Conclusion: I’m sticking to my regular pancake recipes from now on with easy pancake mix!