Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Canadian recipe Pancakes with buttermilk, maple caramel
History
The galette or crepe appears in Brittany around the 13thᵉ century after buckwheat cultivation. This culinary specialty is quickly becoming popular around the world. This variety of Quebec crepe stands out above all for its buttermilk composition. The latter is known as a sour fermented milk which also belongs to Breton gastronomy in the same way as the crepe. It appears as an off-white liquid that is thick and fluid in appearance. The taste is similar to drinking yogurt, but it is smoother. In its early days, buttermilk was actually known as the whey that was used to make butter. Today, it is considered more as artificially fermented low-fat milk. It is eaten raw or plain. It gives all its flavors to this pancake recipe.
Ingredients
- 250 ml maple syrup
- 240 g flour
- 500 ml of buttermilk or buttermilk, otherwise, 2 cups of milk and a tablespoon of white vinegar (let stand for a quarter of an hour)
- 60g butter
- 75 g pecans, roughly chopped
- Butter for cooking
- Maple Pecan Caramel
- Two eggs
- Two teaspoons of sugar
- ½ teaspoon of salt
- A teaspoon of baking soda
- A tablespoon of melted butter
- A teaspoon of vanilla extract
Preparation
In a bowl, add the flour, baking soda, sugar and flour. Set aside. In the mixer bowl, whisk together the buttermilk and eggs. Then add the dry ingredients you reserved and mix. Add the vanilla and melted butter. Cover with a smooth cloth and leave to rest for half an hour. Heat your butter in the pancake pan. Pour a ladleful of batter into it. Make small rotations in the pan to spread the dough. Flip the pancakes when bubbles appear. Continue cooking. Top your pancakes with caramel, pecan and maple sauce when serving. To make the maple-pecan caramel sauce, bring maple syrup to a boil in a saucepan and reduce by a quarter. Add the previously cut butter and whisk until you have a smooth texture. Add the pecans and stir.
What is the base ingredient for buttermilk and maple syrup pancakes?
There are two main ingredients: Canadian maple syrup and buttermilk.
What goes with pancakes with buttermilk and maple syrup?
You can accompany your pancakes with maple caramel to enhance the flavors. On the site Maple Treasures, you will find this delicious product that allows you to add more flavor to your Canadian recipes. You can also buy other Canadian ingredients.
Can we prepare the buttermilk and maple syrup pancakes the day before?
You can prepare the pancakes the day before. All that's left to do is make the caramel sauce the next day.
How to store buttermilk pancakes?
Keep your pancakes in the refrigerator for 4 days by wrapping them in aluminum foil. Otherwise, place them in the freezer in storage bags. Take care to separate the pancakes with parchment paper.
icon
Free shipping
For orders over 99 €
icon
International Shipping
Tax and customs included
icon
Customer service 7/7
Quick response to your requests
icon
Secure payment
Safe purchase guarantee
Leave a comment
Log in to post comments