Our Favourite FLUFFY pancakes
Updated: Nov 2, 2020
We often try avoid pancake talk. It's an obvious use for maple syrup, and it's pretty much a match made in heaven. But, if we're honest, we just feel like maple syrup is underrated BECAUSE people have a tendency to make this association and overlook the rest of it's amazing uses.
With that said, we're not nuts, we LOVE pancakes just like 99% of the population! There are SO many different types of pancakes that exist- american style fluffy pancakes, crepes, health pancakes, vegan pancakes, japanese pancakes, all sorts of eastern european inspired pancakes.... sweet, savoury, and everything in between!
Today, however, we want to share our favourite, indulgent recipe for fluffy, buttermilk pancakes. We hope you enjoy them! These are NOT gluten free, wholegrain, vegan, or even remotely healthy... but they sure are delicious!
1 1/2 cups milk
2 tbsp lemon juice
2 cups all-purpose flour
3 tbsp Happy Maple Goût Riche
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs (beaten)
25 grams melted butter
Mix the milk and lemon juice in a bowl, and let it rest for 5 minutes or so... It should curdle- this is the point!
In a separate bowl, mix the dry ingredients together
Whisk in the beaten eggs, Happy Maple Goût Riche, and melted butter into the sour milk.
Add the dry ingredients to the wet ingredients
Whisk all together until the lumps are gone BUT DO NOT OVERMIX. This batter will look a bit off, slightly clumpy and a bit thick. That's a good thing! Trust us!
In a large, greased skillet, heated over medium heat, pour out your batter (making pancakes the size of your liking). I usually do large tablespoons of batter, but you can use a small espresso cup or any measuring utensil of your liking. Just keep in mind the batter will spread a bit in the skillet so don't place them all next to one another!
Cook on each side until browned and cooked through. Don't pat them down, let them rise as they cook!
ENJOY with butter, berries, and more Goût Riche on top!