Muskokan Maple Buttermilk Pancakes
Posted on February 11 2022,
Fluffy and delicate.
Perfect for breakfast, dessert - or brinner
This pancake recipe is a classic - it's simple batter is the perfect base for all kinds of flavours. We like ours with a knob of grass-fed butter, and drizzled with maple syrup. Local Ontario syrup has a rich amber taste, so not only do we drizzle this ontop of the pancakes, but we amp up the maple by putting it in the batter.
Sometimes we also put berries in the batter so the pancakes are dotted with juicy bust of sweetness. Blueberry and Raspberry are our favourite.
Take this recipe and run with it -- the possibilities are endless.
1 3/4 - 2 cups buttermilk
2 cups all-purpose flour
1/4 cup Amber Maple Syrup
1 tsp salt
1/4 tsp baking soda
1 Tbsp baking powder
2 Tbsp butter, melted
In a large bowl mix together the flour, baking soda, baking powder and salt. Add to it the buttermilk, egg, maple syrup and butter. Gently whisk the ingredients together til no large lumps remain.
The batter should be thick but pourable. If the batter is too thick add an extra tablespoon or two of buttermilk. This batter keeps for a day in the fridge and can be made ahead, or leftover batter saved for seconds.
Put a nonstick pan over medium-low heat and allow the batter to rest while the pan warms up (this allows the gluten to relax and creates more delicate pancakes).
When the pan is hot, spoon the batter into the pan, about a 1/3 cup at a time. Cook for about 2 minutes until bubbles begin to rise to the surface and the bottom is golden brown. Flip and cook for an additional minute. Serve warm and with whatever toppings you like!
Tip: To transform these into delicious blueberry pancakes add 1/2 tsp cinnamon, the zest of 1 lemon and a 2/3 cup of fresh or frozen blueberries.