#forkprintskitchen

✨ Steve Wants Pancakes

One morning Steve looked at me and asked, “Can you make pancakes?”

And honestly… I could’ve just grabbed the Members Mark mix, added water, and made the boring version. But that’s not me. If I’m making breakfast, I’m making it good.

And let’s be real - I always cook with what I can find in my kitchen cupboard. I’m not running to the store at 8am just for pancakes. I use what I have but I elevate it.

And since we live 10 minutes from the Canadian border, you already know my kitchen is stocked with the good stuff. The free-range Canadian eggs that taste richer, cleaner, and honestly just better. Same with Canadian bread - way better than American because it doesn’t have a ton of preservatives. Don’t get me started… that’s a whole other story for another day 😅

So instead of following the “just add water” instructions, I did it the ForkPrints way: 1% milk, melted Imperial butter in the batter, a spoonful of maple syrup, vanilla… and of course, Kerrygold butter in the pan because flavor matters.

Just like that, the basic mix turned into the ForkPrints Signature Pancakes - thin, light, crepe-kissed, golden, and so good.

Steve took one bite, looked up, and said, “These are good.”

And that’s the moment I love - when something simple becomes something special… right in my own kitchen.

🥞 FORKPRINTS SIGNATURE PANCAKES

By Irene · Official & Elevated

This is the moment I love - when something simple becomes something special, right in my own kitchen.

Ingredients

1½ cups buttermilk pancake mix (Member’s Mark)

1 cup regular 1% milk

1 large free-range egg, room temperature (I used a Canadian egg)

3 tbsp Imperial butter, melted (for the batter)

1 tsp pure vanilla extract

1 tbsp Anderson’s Pure Maple Syrup (in the batter)

Kerrygold butter, for cooking

Under the Bark Syrup Co. – Bourbon & Cinnamon, for serving

Method

Combine all ingredients in a bowl.

Whisk gently until just combined; small lumps are perfect.

Let the batter rest 8 minutes.

Heat a lightly Kerrygold-buttered skillet over medium-low heat.

Pour ¼ cup batter per pancake.

Cook until bubbles form and edges are set.

Flip once and cook until lightly golden.

Serve warm with Bourbon & Cinnamon maple syrup.

Yield: 6 pancakes

✨ Substitutions Allowed (ForkPrints-Approved)

In my kitchen, I keep it specific. In yours, use what you have — but keep it quality.

Pancake Mix

I use Member’s Mark buttermilk pancake mix

Any buttermilk-style pancake mix may be substituted

Milk

If using half-and-half:

¾ cup half-and-half + ¼ cup water (closest to original)

OR ⅔ cup half-and-half + ⅓ cup water (slightly richer)

Butter

I use Imperial butter in the batter and Kerrygold butter for cooking

Any butter brand may be substituted

Maple Syrup

Batter: Anderson’s Pure Maple Syrup

Serving: Under the Bark Syrup Co. – Bourbon & Cinnamon

Substitution: any 100% pure maple syrup if needed

Egg

Large egg recommended; room temperature preferred

🚫 Not recommended

Pancake syrup or artificial maple flavor

Using undiluted half-and-half

Overmixing the batter