Author: Emily Cote

Posted on

Maple Scones

Maple is the star of the show with these scones. They provide light nice airy texture and flavor to pair with your coffee at breakfast! Made using our plain pancake mix, maple sugar, and maple syrup these scones are sure to brighten your morning!

Ingredients:

2 Cups of Plain Pancake Mix

2 TBSP of Maple Sugar

1 tsp Baking Powder

1/4 tsp salt

1 stick of chilled butter

1/3 cup of maple syrup

1 large egg

3-4 TBSP of milk

Preheat oven to 400 degrees F. In a bowl whisk together your pancake mix, maple sugar, baking powder, and salt. Using a pastry blender, or hands cut butter into dry ingredients until it resembles fine crumbs.

Stir in the egg and maple syrup- once combined, add your milk. If it seems dry add a little more, it should be just enough to come away from the edges of the bowl.

Turn dough out onto a lightly floured work area and shape into an 8 inch circle. Cut into 8 wedges. Space out your wedges just a little (about a 1/2 inch between them). You also can brush the scones with milk and sprinkle some maple sugar on top, just be careful when they are in the oven to make sure the sugar doesn’t burn. (sugar burns at about 350 degrees F)

Bake at 400 for 20-30 minutes, or until golden brown. Separate them gently and serve warm!

Posted on

Breakfast Margarita

The breakfast margarita is a maple twist on a classic! Try making these for your next brunch instead of mimosas!

The breakfast margarita is available all the time here at Polly’s Pancake Parlor. It is a nice departure from the classic brunch drink mimosa- but it is good anytime of day! It is also another cocktail that uses maple syrup and maple sugar to bring a subtle and nice sweetness to the drink.

Ingredients:

2 oz Tequila

1/2 oz Triple Sec

3 oz Orange Juice

1/2 oz Maple Syrup

1/2 oz Lime Juice

Maple Sugar (for garnish)

Slice of Orange (for garnish)

To make this cocktail add ice to a cocktail shaker. Pour in tequila, triple sec, orange juice, and maple syrup, cover and shake. Cut a slice of orange and use it to moisten the rim of the glass, pour some maple sugar onto a plate and rim the glass with it.

Pour the contents of the shaker through a strainer and into the rimmed glass.

a breakfast margarita being poured into a maple sugar rimmed glass

Garnish with orange slice and enjoy responsibly!

Posted on

Maple Cocktail: The Old Sap

Try this maple cocktail to celebrate maple season. Makes a great after dinner drink or to pair with brunch!

This drink is pretty easy to make and while its not on our menu all the time, we have featured it for special events, including our maple dinners in the past. This with its combination of maple and coffee this cocktail is great to warm up after you hit the slopes, after dinner, or with brunch! If you’re looking to celebrate maple season this cocktail is a great way!

Maple Cocktail called the old sap being made

Ingredients:

1 1/2 oz of Vodka

1 1/2 oz of Coffee Liqueur (we use Kahlua)

1 oz of Maple Syrup

8 oz of steamed milk (To make the old sap you will need to steam milk, you can do this with an espresso machine, or just warm up milk on the stove)

Garnish: Whipped cream and maple sugar (and/or espresso powder)

To make the old sap: start by steaming milk or heating milk on stove top to 155 degrees F. Then pour vodka, coffee liqueur and maple syrup into a heat proof mug of choice. Pour milk into mug and gently mix together. Top with whip cream and maple sugar to finish. Enjoy!

Old sap maple cocktail topped with maple whipped cream

Posted on

Pancake Mix Funnel Cake

Did you know you can use our pancake mix to make funnel cake at home? This funnel cake is a very fun dessert to make- although it does involve frying so please be very careful and follow proper safety instructions. Bring all the fun of a fair into your kitchen.

Ingredients

2 1/2 cups Polly’s Pancake Parlor Original Plain Pancake Mix

1 1/2 cups milk

2 Eggs

1 tsp vanilla extract

1/4 cup granulated sugar (can use granulated maple sugar as well)

Oil For Frying- we used canola

Confectioners/powered sugar for dusting

Recipe for Funnel Cake

Whisk to combine the milk, eggs, vanilla, and sugar. Then add the 2 1/2 cups of Polly’s Pancake Parlor Original Plain Mix then stir until just incorporated and there are not a lot of clumps, but do not over mix.

Add approximately 1 1/2″ – 2″ of oil to a heavy bottomed pan. Heat oil to 375 degrees F. You may need to give the oil time to warm up in between funnel cakes, since the temp will drop as you fry.

Add some of the batter to a funnel, piping bag or squeeze bottle, covering the opening until you are ready to dispense it into the oil. We used this (its a pancake squeeze bottle, there are few different styles on the market):

Hold your batter a few inches above your oil, and carefully drop the batter into the oil, be careful! Drop the batter so that it overlaps on itself and until the funnel cake is the size you want. We found this recipe made about 6 medium sized funnel cakes.

Fry until the first side is golden brown, around 1-2 minutes, carefully flip the funnel cake with tongs and fry until the 2nd side has browned.

Repeat with the rest of your batter, allowing oil to come back up to temp in between funnel cakes. Place on a paper towel lined plate to help drain the oil off and cool. Serve while still warm, and top with your favorite toppings. We combined some granulated maple sugar and confectioners sugar to top ours.

Enjoy!

Recipe adapted from: https://www.krusteaz.com/recipes/funnel-cakes/

Posted on

Maple Ginger Snap Cookies

These crisp maple cookies are a wonderful light treat! These use maple syrup rather than molasses to achieve their sweet flavor. The maple paired with the ginger is really excellent

Maple Ginger Snap Cookies

Ingredients:

3/4 cup of vegetable shortening (we usually use butter too, but in order for them to become really crisp and have that “snap”- vegetable shortening is the way to go)

1 cup of granulated maple sugar

1 egg

1/2 cup of pure maple syrup

2 1/3 cups of all purpose flour

1/2 tsp salt

2 tsp baking soda

3 tsp ginger (if you like it a little more mild- just use 2 tsp)

1 tsp cinnamon

1 tsp clove

1/4 cup of maple sugar set aside to roll the cookies in- could also use turbanado sugar!

Recipe:

Preheat over to 375 and line baking sheets with parchment. In the base of a mixer cream together the shortening and maple sugar until light and fluffy. Add the egg and mix until incorporated. Then add in the maple syrup and mix again.

In a separate bowl combine the flour, salt, baking soda and spices- whisking to combine.

Add this bowl to your creamed together mixture slowly, until everything is combined and a dough is formed- it should be light.

Form balls (or use a cookie scoop) about 2 tsp sized. Roll these in maple sugar to coat. Place them about 2 inches apart on a parchment lined baking sheet. We found that for the “snappiest” cookie if you use a glass to smoosh them a little they will spread and be thinner, for a cookie that is a little softer and thicker, leave them as balls.

Bake for 11-15 minutes (15 will achieve the crispiest cookie, less than that will be softer)

Remove from tray and allow to cool.

Enjoy!

recipe adapted from: https://www.kingarthurbaking.com/recipes/gingersnaps-recipe