Canadian Maple Syrup Pancakes are a classic in any North American kitchen, although there is debate as to whether this style of pancake is actually Canadian or not!
Disregarding the authenticity, the Maple Syrup alone is enough to warrant this beautiful, simple desert – which can just as easily be served as a breakfast! These pancakes differ from their French/English cousins in the depth of flavour and the thickness of the pancake itself.
Canadian Maple Syrup Pancake Recipe – Ingredients
- 500g/18oz Plain Flour
- 5 Large Eggs (Preferably Free Range)
- 650 ml Full Fat Milk (Low Fat only when no alternative)
- 1 Tablespoon Baking Powder
- Butter (in place of oil, to fry)
- 300g/11oz Blueberries
- Real Maple Syrup (not Maple FLAVOUR Syrup)
Canadian Maple Syrup Pancake Recipe – Method
1. Mix flour, eggs, milk, and baking powder until smooth. Add more milk if required, consistency should be similar to a ‘runny paste’.2. Refigerate for approximately 1 hour.
2. Heat the butter in a small frying pan until fully melted.
3. Spoon in enough of the mixture to cover the pan. You should aim for pancakes 1cm thick.
4. Cook until top of pancake has started to bubble and set, then flip, and cook until base is golden (don’t be afraid to lift the edge of the pancake to check).
5. Using more butter, repeat. The pancakes can be kept until needed.
And To Serve…
Stack the pancakes 3 or 4 high on a plate (or as many as you can eat). Sprinkle the top with blueberries, and drizzle with maple syrup.
VARIATION: Swap the blueberries with 3 rashers of streaky bacon, which should be fried (again, in butter. Why not?) until just crispy. Criss cross these on top of the pancakes and drizzle with the syrup.
VARIATION TWO: Swap the blueberries/bacon with a handful of pecan nuts. Chop the pecans roughly, and scatter over the pancakes, then drizzle with the syrup.