Recipe Of The Day: Canadian Buttermilk Pancakes with Maple Syrup

[RD Cook]

Canadian Buttermilk Pancakes with Maple Syrup

 <h3><A href="http://www.bigoven.com/149597-Canadian-Buttermilk-Pancakes-with-Maple-Syrup-recipe.html" target="_blank">Canadian Buttermilk Pancakes with Maple Syrup recipe</A></h3><a href="http://www.bigoven.com/149597-Canadian-Buttermilk-Pancakes-with-Maple-Syrup-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Canadian Buttermilk Pancakes with Maple Syrup" src="http://www.bigoven.com/pics/020506062452.jpg" /></a><BR/>6 servings
Buttermilk
English<BR/>Easter   Fry   Pancake   Deliah   Milk   Buttermilk   Maple syrup   Main Dish   Desserts   Breakfast   English   Dinner  

150 grams Plain flour
1/2 teaspoon Baking powder
1 pinch Salt
120 mililiter Buttermilk
75 mililiter Water cold
3 large Eggs beaten
2 tablespoons Lard for frying
4 tablespoons Maple Syrup for garnish
4 tablespoon Crme fraiche for garnish

1. Sieve the flour, baking powder and salt together in a roomy bowl  and make a well in the centre. After that, whisk the buttermilk and  water in a jug and gradually whisk into the bowl.    

2. Slowly incorporate the flour with each new addition of liquid. Add  the eggs a little at a time until you have a smooth batter.    

3. Place a large, solid frying pan over a medium heat, add 2 tsp lard  and heat it until the fat shimmers. Using 1 tbsp batter per pancake,  place two or three spoonfuls into the pan.  

4. They will take about a minute to turn golden brown, turn them over  using a spatula and fork, being careful not to splash yourself with  the hot fat.    

5. Give them another 45 seconds on the other side, by which time they  should have puffed up like little souffles, and then briefly rest  them on some kitchen paper to absorb any excess fat.

6. Repeat with the rest of the batter, adding some more lard, if  necessary. They will keep warm in a low oven, but to enjoy them at  their best eat as soon as they come out of the pan.

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