Breakfast
Buttermilk Pancakes with Pure Maple Syrup
Ingredients
- - 300g (2 1/2 cups) all-purpose flour
- - 30g (2 tbsp) granulated sugar
- - 15g (1 tbsp) baking powder
- - 5g (1 tsp) baking soda
- - 5g (1 tsp) salt
- - 500ml (2 cups) buttermilk
- - 2 large eggs
- - 60g (4 tbsp) unsalted butter, melted, plus extra for the pan
- - 5ml (1 tsp) vanilla extract
- - 250ml (1 cup) pure Canadian maple syrup, warmed, for serving
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine. Do not overmix.
- Heat a griddle or non-stick pan over medium heat and brush lightly with butter.
- Ladle about 60ml (1/4 cup) of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip and cook for a further 1-2 minutes until golden brown. Repeat with remaining batter.
- Stack the pancakes and serve immediately with warmed pure maple syrup poured generously over the top.
Introduction: Pancakes drenched in pure maple syrup are one of Canada's most iconic breakfast traditions, rooted in the country's status as the world's largest maple syrup producer.
Cultural Background: Pancakes drenched in pure maple syrup are one of Canada's most iconic breakfast traditions, rooted in the country's status as the world's largest maple syrup producer. Quebec alone supplies roughly three-quarters of global output, and sugar shacks (cabanes a sucre) across the province celebrate the spring 'sugaring off' season with pancake breakfasts fresh from the boil.
Tips: Let the batter rest for 5 minutes before cooking so the baking powder can activate fully, giving a fluffier pancake. Always warm the maple syrup gently before serving; it soaks into the pancakes far better warm than cold.
Variations: Add 150g fresh blueberries to the batter for Blueberry Pancakes. For a heartier version, fold in cooked crumbled bacon. A vegan version can be made using plant milk soured with lemon juice in place of buttermilk, a flax egg, and melted plant butter. Already vegetarian; see Variations for a vegan adaptation.
Storage: Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days, or in the freezer, layered with baking paper, for up to 2 months.
Reheating: Reheat refrigerated pancakes in a toaster or in a dry pan over low heat for 1-2 minutes per side. From frozen, reheat in a 180C (350F) oven for 8-10 minutes.
Nutrition: Per serving (2 pancakes with 30ml syrup): approx. 410 kcal, 8g protein, 68g carbohydrate, 11g fat, 1.5g fibre, 620mg sodium.
FAQs:
Q: Can I use regular milk instead of buttermilk?
A: Yes – mix 500ml milk with 15ml (1 tbsp) lemon juice or white vinegar and let it sit for 5 minutes to sour.
Q: What grade of maple syrup should I use?
A: Grade A Amber for a classic, balanced flavour, or Grade A Dark for a deeper, more robust maple taste.