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Pancakes with Maple Syrup

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Pancakes with Maple Syrup

The perfect pancakes with maple syrup recipe with a picture and simple step-by-step instructions.

For the classic:

  • 3 tbsp Sugar
  • 1,5 tsp Baking powder
  • 1,5 tsp Baking soda
  • 1 tsp Salt
  • 500 ml Buttermilk
  • 2 Pc. Eggs
  • 3 tbsp Melted butter
  • Oil for baking
  • 20 g Butter
  • Maple syrup

For the big hunger:

  • 400 g Bacon
  1. They are an integral part of North American family life: pancakes with syrup for breakfast. Of course there are their namesake, the pancakes, also in this country every now and then for Sunday breakfast – but the two pancake cultures are not quite comparable. It is believed that pancakes originally came from Germany to the USA and Canada, but they developed a little differently there than here. The maple syrup, in English “maple syrup”, was added in Canada, but something else is immediately noticeable: They are smaller in diameter, but much thicker.
  2. The reason for the thicker pancakes is that North America likes to use a lot of baking soda and baking soda. This makes baked goods very fluffy and light, including pancakes. Baking soda needs acid to make dough fluffy, which it gets from buttermilk in pancakes. Baking soda is often not available in Germany, you can simply use more baking powder instead. In this case, however, you should replace part of the buttermilk with milk or water, as the pancakes could become a little too sour due to the added acid in the baking powder.
  3. The pancakes from Canada and the USA are sometimes made completely without buttermilk, instead milk is used. The pancakes taste so much sweeter. Baking soda must not be used for them, as the necessary acidity is missing.

The original:

  1. Preheat the oven to 100 degrees, put a plate in it, on which the pancakes will come afterwards.
  2. Mix the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
  3. Make a well in the flour. Add the buttermilk, melted butter and eggs and whisk a little with a fork.
  4. Mix the liquid slowly into the dry ingredients. Do not mix for too long, there may still be little lumps left. The dough should now have a viscous consistency. Let rest for 10 minutes.
  5. Heat some oil in a pan and distribute it well. Pour in a small ladle of batter. Caution: Do not spread the batter over the entire pan as you do with German pancakes, otherwise the pancakes will not be as thick.
  6. When bubbles form on the surface and the underside is golden brown, turn the pancake over and bake golden brown on this side as well. Stack the finished pancakes in the oven to keep them warm until the batter is used up.
  7. Place the butter in a piece in the middle of the pancake stack and drizzle everything with maple syrup.

Variation with bacon for the big hunger:

  1. Bacon is easiest to make in the oven. To do this, place the strips on a baking sheet with a little space between them and slide them into the preheated, 200 degree oven (convection) for 15 minutes.
  2. The oven is too hot to keep the pancakes warm. There are two options: either prepare the bacon in the microwave or just put the pancakes in the oven just before serving (without butter and maple syrup).
  3. Prepare bacon in the microwave: Place two layers of kitchen paper on a plate, spread the bacon on top with a gap. Put another one or two layers of kitchen paper on top and then put it in the microwave. The bacon will be crispy in a few minutes. Caution: Depending on the power of the microwave, this can be done very quickly, so it’s best to try it out carefully.
Dinner
European
pancakes with maple syrup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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