Canadian Buttermilk Pancakes with Maple Syrup

Ready in 10 minutes
5 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Canadian Buttermilk Pancakes with Maple Syrup"

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Delicious pancakes made with buttermilk and served with maple syrup.

"Although this is a breakfast food, I added some crisp freshly cooked bacon to the batter before cooking and served as a starter. Lovely. :)"

- Runescape55

Ingredients

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150 grams Plain flour
1/2 teaspoon Baking Powder
1 pinch Salt
120 mililiter Buttermilk
75 millilitaers Water; cold
3 large Eggs; beaten
2 tablespoons Lard; for frying
4 tablespoons Maple Syrup; for garnish
4 tablespoon Crme fraiche; for garnish

Original recipe makes 6

Servings  

Preparation

1. Sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and water in a jug and gradually whisk into the bowl.

2. Slowly incorporate the flour with each new addition of liquid. Add the eggs a little at a time until you have a smooth batter.

3. Place a large, solid frying pan over a medium heat, add 2 tsp lard and heat it until the fat shimmers. Using 1 tbsp batter per pancake, place two or three spoonfuls into the pan.

4. They will take about a minute to turn golden brown, turn them over using a spatula and fork, being careful not to splash yourself with the hot fat.

5. Give them another 45 seconds on the other side, by which time they should have puffed up like little souffles, and then briefly rest them on some kitchen paper to absorb any excess fat.

6. Repeat with the rest of the batter, adding some more lard, if necessary. They will keep warm in a low oven, but to enjoy them at their best eat as soon as they come out of the pan.

Notes

Although I used butter for frying the first time I made these, I much preferred the flavour when using lard. They seem to taste a little lighter and fluffier, and the butter seems to infuse too much of it's own flavour, thus competing with the delicate acidity of the buttermilk.

Calories Per Serving: 356 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Although this is a breakfast food, I added some crisp freshly cooked bacon to the batter before cooking and served as a starter. Lovely. :)
Runescape55 3 years ago
Very nice good receipe a great choice for breakfast
Simonspongebob 4 years ago
Please convert flour GRAMS to CUPS.
pattysjoe 5 years ago
[I made edits to this recipe.]
8 years ago
Although I used butter for frying the first time I made these, I much preferred the flavour when using lard. They seem to taste a little lighter and fluffier, and the butter seems to infuse too much of it's own flavour, thus competing with the delicate acidity of the buttermilk.
8 years ago
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