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Authentic Pancakes with Maple Syrup Recipe Canada, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Just as American pancakes, the Canadian breakfast staple, pancakes with maple syrup are also prepared by whisking flour, sugar, baking powder, eggs, milk and a pinch of salt until you get a homogenous batter. Spoonfuls of the batter, about ¼ cup, are then dropped onto a hot and greased skillet and fried until the surface becomes interspersed with bubbles, at which point the pancake should be flipped and fried for no more than a minute or two. The basic batter can be upgraded by using buttermilk instead of milk or adding flavorings like vanilla or fruits like blueberries. The pancakes are served stacked, drizzled with maple syrup and often topped with some butter. Pancakes with maple syrup are often served with additional ingredients, most notably bacon or fruits.
Cooking tips
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method
The go-to method is to separately mix the wet and the dry ingredients, and then combine them together; however, you can mix all the ingredients in a blender at once. For an airier texture, beat the egg whites separately, then fold them in into the batter. Also, since baking powder is added to the batter, the batter should be cooked immediately, so the air is not lost.
Recipe variations
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Nigella Lawson's Pancakes with Bacon and Maple Syrup
Ready in 15minThe following recipe gives instructions on how to prepare pancakes with maple syrup and bacon, a classic combo often eaten for breakfast and brunch. The wet and dry ingredients are mixed separately to ensure the ingredients are evenly dispersed in the batter, and the bacon is fried until crispy. However, if you're not a fan of bacon, leave it out. The recipe makes for 15 pancakes and is courtesy of Nigella Lawson, a food writer, cook, author, and TV personality. The recipe appears in her first TV series, Nigella Bites.
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Mrs. Beiderhoff's Buttermilk Pancakes by Mildred's Temple Kitchen
Ready in 20minThe following is the recipe for the iconic blueberry buttermilk pancakes from Mildred Temple's Kitchen in Toronto, previously Mildred Pierce Restaurant, the no.1 brunch spot in the city, popular nationwide. The pancakes are dotted with blueberries and incredibly fluffy thanks to the addition of the buttermilk, baking soda, and baking powder combo. The finished pancakes are topped with a blueberry compote and whipped cream. The recipe is adapted from the restaurant's cookbook Out to Brunch: At Mildred Pierce Restaurant.
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Pulled Pork Pancakes with Whiskey Maple Syrup
Ready in 45minThe following is the recipe for pancakes with pulled pork doused in rich whiskey maple syrup, a sweet-and-salty combo that works surprisingly well. The first step is making the pancake mix for the savory pancakes, a mix of different kinds of flour. For example, corn flour adds crunch, while buckwheat flour and coconut flour give a nutty flavor to the pancakes. The recipe suggests using leftover pulled pork, and if you want to go extra showy, top each stack of pancakes with a sunny-side-up egg. The recipe is courtesy of Meggan Hill, a classically trained chef, recipe developer, and food writer who stands behind Culinary Hill, a website dedicated to modern home cooking with a Midwestern twist.
Nigella Lawson's Pancakes with Bacon and Maple Syrup
PREP 10min
COOK 5min
READY IN 15min
The following recipe gives instructions on how to prepare pancakes with maple syrup and bacon, a classic combo often eaten for breakfast and brunch. The wet and dry ingredients are mixed separately to ensure the ingredients are evenly dispersed in the batter, and the bacon is fried until crispy. However, if you're not a fan of bacon, leave it out. The recipe makes for 15 pancakes and is courtesy of Nigella Lawson, a food writer, cook, author, and TV personality. The recipe appears in her first TV series, Nigella Bites.
Ingredients
2 tbsp unsalted butter
1 ½ cups all-purpose flour
2 heaping tsp baking powder
1 tsp sugar
a pinch of salt
1 ⅓ cups whole milk
2 eggs
10 slices bacon or approx. 4 ounces wafer-thin-cut pancetta
1 to 2 tsp vegetable oil, for frying bacon
butter, for frying pancakes
best-quality maple syrup
Preparation
Step 1/7
First, melt the butter, then set it aside, while you prepare the bacon and the batter.
Step 2/7
In one bowl combine the flour, the baking powder, the sugar, and the salt, and in another, mix the wet ingredients: milk, eggs, and the slightly cooled butter.
Step 3/7
Join the wet with the dry ingredients and mix until combined. Alternatively, you can mix all the ingredients in a blender at once.
Step 4/7
Fry the bacon in vegetable oil, over low heat, until rendered and crisp, then transfer onto paper towels.
Step 5/7
Lightly butter a nonstick frying pan or a griddle, then heat it over medium-high heat.
Step 6/7
Pour ¼ cup of the batter into the pan. Once the bubbles appear on the surface, flip the pancake and cook for a minute or two. Repeat until you use up all the batter.
Step 7/7
Stack the pancakes, top with bacon rashers, and pour over with a generous amount of maple syrup.
Other Variations
-
Mrs. Beiderhoff's Buttermilk Pancakes by Mildred's Temple Kitchen
Ready in 20minThe following is the recipe for the iconic blueberry buttermilk pancakes from Mildred Temple's Kitchen in Toronto, previously Mildred Pierce Restaurant, the no.1 brunch spot in the city, popular nationwide. The pancakes are dotted with blueberries and incredibly fluffy thanks to the addition of the buttermilk, baking soda, and baking powder combo. The finished pancakes are topped with a blueberry compote and whipped cream. The recipe is adapted from the restaurant's cookbook Out to Brunch: At Mildred Pierce Restaurant.
-
Pulled Pork Pancakes with Whiskey Maple Syrup
Ready in 45minThe following is the recipe for pancakes with pulled pork doused in rich whiskey maple syrup, a sweet-and-salty combo that works surprisingly well. The first step is making the pancake mix for the savory pancakes, a mix of different kinds of flour. For example, corn flour adds crunch, while buckwheat flour and coconut flour give a nutty flavor to the pancakes. The recipe suggests using leftover pulled pork, and if you want to go extra showy, top each stack of pancakes with a sunny-side-up egg. The recipe is courtesy of Meggan Hill, a classically trained chef, recipe developer, and food writer who stands behind Culinary Hill, a website dedicated to modern home cooking with a Midwestern twist.
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