Canadian Buttermilk Pancakes with Maple Syrup

Light, fluffy Canadian-style pancakes made with buttermilk, served hot with pure maple syrup and crème fraîche.

Vegetarian Breakfast Pancakes Maple Syrup Canadian

Estimated Nutrition

Calories

264.1

kcal / serving

1584.5 kcal total

Carbs

27.4g

per serving

164.5 g total

Fat

14.7g

per serving

88.4 g total

Protein

per serving

36.2 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Baking Powder

level

100

Maple Syrup

pure, to serve

Dairy

120

Buttermilk

piece

Egg

large, beaten

100

Crème Fraîche

to serve

GrainsCereals

150

Plain Flour

NutsSeeds

pinch

Salt

OilsFats

Lard

for frying

Method

Sieve the flour, baking powder, and salt together in a large bowl.

Whisk 120ml buttermilk and 75ml cold water together in a jug.

Gradually whisk the liquid into the flour to create a smooth batter.

Whisk in the beaten eggs a little at a time.

Heat 10g of lard in a large frying pan over medium heat until shimmering.

Drop tablespoons of batter into the pan, cooking 2 or 3 at a time.

Fry for 1 minute until golden, then flip and cook for 45 seconds.

Drain pancakes on kitchen paper and repeat with remaining batter.

Serve immediately with maple syrup and crème fraîche.