Maple Glazed Pumpkin Donuts

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Maple Glazed Pumpkin Donuts

  • Author: Melissa

Ingredients

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  • ⅓ cup soymilk
  • ½ teaspoon apple cider vinegar
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup pure pumpkin puree
  • ¼ cup granulated sugar
  • 2 tablespoon Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼½ cups Fuller’s Sugarhouse pure maple cream, warmed

Instructions

  • Preheat oven to 350°F. Lightly coat donut pans with nonstick cooking spray. Set aside.
  • Combine soymilk and vinegar in a small bowl and give a small stir. Set aside for 8-10 minutes to allow mixture to curdle.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a separate bowl, whisk together the pumpkin puree, sugar, maple syrup, coconut oil, vanilla extract and soymilk mixture.
  • Add the wet mixture to the dry and gently stir until just combined. The batter will be thick. Pipe batter into prepared donut pans, filling about ⅔-¾ full.
  • Bake for 10 minutes, or until lightly golden and springy to the touch. Let donuts cool for 5 minutes before removing from pans and transferring to a wire rack to finish cooling.
  • Once donuts have cooled, gently pour maple cream over the donuts like a glaze. Do not overpour the maple cream.

Notes

Makes 7 – 8 donuts

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Maple Apple Crepes

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Maple Apple Crepes

  • Author: BH&G

Ingredients

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For the Filing

For the Crepes

  • 2 eggs, beaten
  • 1 ½ cups milk
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt

Instructions

  • Prepare filling. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat; reduce heat. Simmer uncovered for 5 minutes or just until apples are tender. Stir occasionally.
  • Stir in jelly, let cook for 5 more minutes. Lower heat to keep warm.
  • Prepare crepes. In a blender, combine all ingredients until smooth.
  • Heat a lightly greased small skillet over medium-high heat. Remove from heat and pour 2 tablespoons of batter onto skillet; lift and tilt skillet to spread batter evenly.
  • Place skillet back on heat and cook for 1 minute or until brown on one side. Turn crepe over to cook the other side.
  • Slide crepe onto a paper towel-lined plate. Repeat with the remaining batter.
  • Once crepes are cooked, spread ¼ cup of apple mixture over each crepe. Fold crepe over and place a spoonful of Fuller’s Sugarhouse pure maple cream over filled crepe.

Notes

Makes 10 crepes

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Maple Mocha Waffles

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Maple Mocha Waffles

Ingredients

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For the Waffles:

  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. table salt
  • ½ tsp. baking soda
  • 2 cups buttermilk
  • 2 eggs, separated
  • ¼ cup each sugar and unsalted butter (4 Tbsp.), melted
  • ½ tsp. pure vanilla extract

For the Syrup:

Instructions

  • Preheat waffle iron.
  • For the waffles, whisk together flour, cocoa, salt, and baking soda. In a separate bowl, whisk together buttermilk, egg yolks, sugar, butter, and vanilla.
  • Melt 2 oz. chocolate in a bowl in a microwave; stir until smooth, cool slightly, then whisk into buttermilk mixture. In a separate bowl, beat egg whites with a hand mixer on medium speed until stiff peaks form.
  • Gradually add buttermilk mixture to flour mixture, stirring just until combined. Fold in egg whites just until combined, then fold in remaining 2 oz. chocolate.
  • Coat iron with nonstick spray, scoop ¼ cup batter into each well, and cook waffles until crisp, 7–8 minutes.
  • For the syrup, combine maple syrup, chocolate, espresso powder, and salt in a saucepan over medium-low heat, cook, whisking often until chocolate is melted and mixture is combined.
  • Serve waffles with Fuller’s Sugarhouse pure maple syrup!

Notes

Makes 7 Servings.

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Maple Fried Chicken & Waffles

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Maple Fried Chicken & Waffles

  • Author: Kylie Mazon-Chambers

Ingredients

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For the Fried Chicken:

  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken thighs
  • Vegetable oil, for frying, as needed
  • 1 cup buttermilk
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch

For the Cinnamon Buttermilk Waffles:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk
  • ½ cup unsalted butter, melted
  • 2 large eggs

For the Hot Sauce Maple Syrup:

Instructions

For the Fried Chicken:

  • In a small bowl, combine the salt, pepper, paprika, garlic and onion powder. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour.
  • Fill a large frying pan halfway with vegetable oil. Heat the oil to 350ºF.
  • Whisk the buttermilk and egg together in a medium bowl. In a shallow bowl stir flour and cornstarch together. Once piece at a time, dip chicken in the buttermilk then dredge in the flour mixture. Fry in the oil until the chicken is golden brown on all sides. Remove the chicken from the oil and place on paper towels to drain the excess oil.

For the Cinnamon Buttermilk Waffles:

  • While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined.  Slowly stir the dry ingredients into the wet ingredients, until just combined.
  • Spray waffle iron with vegetable oil cooking spray then spoon the mix into waffle maker until the surface is completely covered and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.

For the hot sauce maple syrup:

  • While the waffles cook, whisk the maple syrup and hot sauce together in a small bowl and set aside.

Notes

Makes 6 Servings

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Gluten Free Banana Pancakes

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Gluten Free Banana Pancakes

A delicious gluten free pancake recipe to sweeten up with a drizzle of Fuller’s Sugarhouse pure NH maple syrup!

Ingredients

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1 large banana
2 large eggs
¼ tablespoon ground cinnamon
1 cup quick cooking gluten-free oats
Butter or oil
Fuller’s Sugarhouse pure maple syrup for drizzle and dipping

Instructions

Preheat a greased griddle to medium heat.
Place all ingredients into a blender and puree for 30 – 60 seconds.
Pour batter, ¼ cup at a time, onto hot, greased griddle. Cook for 4 minutes, flip after 2 minutes.
Serve hot with Fuller’s Sugarhouse pure maple syrup.

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Maple Chocolate Chip Pancakes

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Maple Chocolate Chip Pancakes

  • Yield: 6 1x

Ingredients

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1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon baking powder

1 ¼ teaspoon white sugar

1 egg

1 cup milk

½ tablespoon butter, melted

½ cup mini chocolate chips

Butter to grease griddle

Fuller’s Sugarhouse pure maple syrup for drizzle and dipping

Instructions

Sift flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, beat the egg and milk.

Add the egg mixture to the flour mixture, then stir in butter and chocolate chips.

Give batter some time to sit. While you are doing that, heat up the griddle and grease with butter.

Pour batter, ¼ cup at a time, onto hot, greased griddle. Cook until pancakes start to bubble, and then flip. Be sure to not flip the pancakes more than once.  Serve hot with Fuller’s Sugarhouse pure maple syrup and garnish with banana as desired.

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Maple Pecan Pancakes

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Maple Pecan Pancakes

  • Yield: 6 1x

Ingredients

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1 ½ cups whole-wheat flour

2 teaspoons baking powder

teaspoon baking soda

1 pinch of salt

2 eggs

2 tablespoons Fuller’s Sugarhouse pure maple syrup and extra for serving

1 ½ cups buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

½ cup finely chopped pecans

Butter for skillet/griddle

Instructions

In a large bowl, sift together flour, baking powder, baking soda and salt and set aside.

In another large bowl, whisk the eggs, Fuller’s Sugarhouse pure maple syrup, canola oil, and vanilla just until combined. Then whisk in flour mixture and fold in pecans.

Make sure ingredients are well blended, but do not over stir.

Coat the skillet/griddle with butter and place on medium heat. When hot enough, drop ¼ cup of batter into hot skillet. Once pancakes start bubbling, flip carefully to cook the other side. You should only flip the pancakes once.

Serve with Fuller’s Sugarhouse pure maple syrup immediately after removing from griddle/skillet.

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Maple Blueberry Pancakes

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Maple Blueberry Pancakes

  • Yield: 6 1x

Ingredients

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1 ¼ cups all-purpose flour

½ teaspoon salt

1 tablespoon baking powder

1 ¼ teaspoon white sugar

1 egg

1 cup milk

½ tablespoon butter, melted

½ cup fresh blueberries

Butter to grease griddle

Fuller’s Sugarhouse pure maple syrup for drizzle and dipping

Instructions

Sift flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, beat the egg and milk.

Add the egg mixture to the flour mixture, then stir in butter and blueberries.

Give batter some time to sit. While you are doing that, heat up the griddle and grease with butter.

Pour batter, ¼ cup at a time, onto hot, greased griddle. Top with more blueberries as desired. Cook until pancakes start to bubble, and then flip. Be sure to not flip the pancakes more than once.  Serve hot with Fuller’s Sugarhouse pure maple syrup.

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Banana-Nut Maple Pancakes

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Banana-Nut Maple Pancakes

banana nut maple pancake fuller's sugarhouse nh

Ingredients

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Instructions

  1. Combine all-purpose and wheat flours, baking powder, baking soda, salt, and nuts in a large bowl. Mix together.
  2. In a separate bowl, beat the eggs until frothy. Then, whisk in the milk, sour cream, Fuller’s Sugarhouse pure maple syrup, butter, and banana.
  3. Make a well in the dry ingredients, then pour in the egg mixture. Stir, just to blend; do not beat. Let batter stand for several minutes.
  4. Heat a large skillet or griddle on medium heat, then butter lightly. Drop heaping tablespoons and cook pancake bottoms for about 1 minute, or until golden and bubbling. Turn and cook 1 minute on other side. Repeat with remaining batter.
  5. Serve pancakes with warm Fuller’s Sugarhouse pure maple syrup. Garnish with banana and nuts.

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Maple Oatmeal Pancakes

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Maple Oatmeal Pancakes

Maple Oatmeal Pancakes Recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Bobby Flay

Ingredients

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  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for serving, optional
  • ½ cup of strawberries
  • ½ cup of raspberries
  • ½ cup of blueberries

Oatmeal Pancakes

  • 1 1/2 cups rolled oats
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 eggs
  • 1 1/2 cups milk
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 1 teaspoon vanilla extract
  • Canola oil or melted butter

Instructions

For the Berries

  1. Preheat the oven to 375 degrees F. In a large bowl, toss the berries with the cinnamon, nutmeg and Fuller’s Sugarhouse pure maple syrup. Place the berries in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.

For the Pancakes

  1. Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
  2. Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
  3. Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
  4. Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted berries and more maple syrup if desired.

Nutrition

  • Serving Size: 4

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