We are just coming to the end of another maple syrup season here in Canada. The sap is only sweet enough a few months out of the year to tap it. Once buds begin to form on the trees the sap becomes bitter. Of course, there is no better way to enjoy maple syrup than on light and fluffy buttermilk pancakes.
One of the reasons, I enjoy using this cookbook is the lengthy descriptions and analysis they give each recipe. Ingredient by ingredient they break down the process trying out different variations and measurements until they have produced what they think is the best recipe. A simple concoction like pancakes is no exception - a full four pages is dedicated to its breakdown! They also get scientific asking questions like, "why does lumpy pancake batter produce fluffier pancakes?" (The short answer is undeveloped gluten and dissolved baking soda.)
So, if you like light and fluffy pancakes that are tangy and sweet you have to give this recipe a try. I think it is the best pancake out there!
(If you have buttermilk on hand you can use 2 cups of it instead of the milk and lemon juice.)
1 large egg
3 tablespoons melted butter
1/2 teaspoon baking soda
Whisk milk and lemon juice in a medium bowl and set aside to let thicken. In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt. Whisk the egg and melted butter into the milk until combined. Create a well in the center of the dry ingredient bowl and pour the milky mixture into the center. Whisk very gently until just combined, there should still be lumps. Do NOT overmix.
Heat a 12 inch pan over medium heat and coat with butter or vegetable oil. Pour pancake mixture into skillet and heat until large bubbles come to the top (about 1-2 minutes). Flip the pancake and wait another 1-2 minutes. Serve immediately with maple syrup!
I know everybody has a favorite pancake recipe out there. How does this one compare to the one you use? This Easter weekend might be the perfect opportunity to try out a new recipe!