Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single layer in 9” x 13” dish. Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Place butter on griddle. Add slices and brown on both sides. Serve with maple syrup, maple butter or maple jelly. Serves 6. Source: Ontario Maple Syrup Producers Association
Beat eggs with maple syrup. Add milk, cream, salt, cinnamon and nutmeg. Dip bread, one slice at a time, into maple mixture, drain and fry in a hot buttered pan on both sides. Top with pure maple syrup.
Preheat oven to 325°F (160°C). Mix oats, walnuts/pecans, coconut, almonds, sesame seeds and flax seeds together. Heat the oil, maple syrup and honey in a small saucepan until warm, then pour over the nut/oat mixture and toss to coat. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every 5 minutes, until the granola is light golden brown, about 15 minutes. Remove from oven and stir in the raisins. Let granola cool to room temperature. Loosen the cooled granola with a spatula and store in an airtight container for up to 7 days. To make chunky granola, press warm granola into pan before it cools. Once cool, break into pieces as you remove it from the pan. Make about 7 cups (1750 ml).
Great on pancakes or waffles!
Melt butter in frying pan on medium-high heat. Add apple slices, stirring often until soft. Reduce heat to medium-low and add maple syrup and cinnamon. Stir continuously so that the apples and maple syrup don’t burn; add apple juice/cider and cook until the desired consistency is reached.
In a small bowl, mix together sugar, flour and butter until crumbly. Set aside.
In a large bowl, mix together sugar, flour, oats, baking powder, cinnamon and nutmeg. In another bowl, combine vegetable oil, eggs, milk and maple syrup. Add to flour mixture; mix until just moistened. Fill greased or paper-lined muffin cups, ¾ full. Sprinkle topping over muffins. Bake at 375°F (190°C) for 20 minutes, or until golden brown.
Makes 12 muffins. Source: New Brunswick Maple Syrup Association
Use a 6-cup jumbo muffin tin for this recipe. Preheat oven to 450°F (230°C). Brush melted butter inside each muffin cup; coat with white sugar. Toss apple pieces with brown sugar, cinnamon and lemon juice. Melt butter (approx 2 Tbsp) in a skillet, then add apples and sauté for 10-12 minutes, until caramelized, and add maple syrup. Place apples in bottom of muffin cups. Combine flour, salt, white sugar, melted butter, eggs and milk; mix well. Pour batter over apples. Lower over temperature to 400°F (205°C) and bake for 15 minutes. Pancakes will put up during last 5 minutes of cooking.
Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with icing sugar and serve immediately. Top with maple syrup, whipped cream, apple sauce or strawberry jam. Makes 6 pancakes. Source: Ontario Maple Syrup Producers Association
In a large bowl, sift together the flour and baking powder. In a separate bowl, combine the maple syrup, egg and milk. Add the liquid mixture gradually to the dry ingredients. Stir until moistened. Add the butter or margarine. The batter should be fairly thin. Add more milk if necessary. Pour into a greased pan or skillet and cook until bubbles come to the surface and the edges are done. Flip and brown the other side. Makes 8-10 small pancakes.
Beat the egg white in a small bowl until stiff and set aside. Mix together the dry ingredients and set aside. Combine egg yolk, milk, maple syrup and melted butter or margarine. Add to dry ingredients until just blended. Do not overbeat the batter or waffles won’t be as fluffy. Follow directions for making waffles with your waffle maker. Serves 3.