I don’t know about you but we don’t usually buy maple syrup so I decided to think of a recipe that wouldn’t taste so boring without one of its most crucial ingredients and this is what I came up with. I will say, I doesn’t completely end the need of maple syrup but when we are desperate we quickly make some caramel sauce along with it.
- 2 cups of flour
- 1/4 cup of white sugar
- 1/4 cup of brown sugar
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1 1/2 cup of buttermilk*
- 1 1/2 teaspoon vanilla essence
- 5 tablespoons of butter
- The first thing you should do is brown your butter so when you have to add it to the batter, it has already cooled down. To do that just add the butter to a pan and cook for 5-7 minutes or until it starts browning. Take off heat and let cool completely before use.
- Then start making the batter. Add the flour, baking powder and soda and both sugars to a bowl and mix.
- In a separate bowl, add the buttermilk, vanilla and egg and combine.
- Now add the wet ingredients to the dry and add the butter and mix just until the flour has disappeared. Do not overwork the batter please you don’t want flat pancakes.
- Now you can start cooking the pancakes; add 1/4th a cup of the batter to a pan and cook on low until the top is full of bubbles and then flip and cook for 2 more minutes and you’re done!
Note: I personally don’t think you need maple syrup or any other toppings because the butter adds such an amazing flavor to it, but it’s just a personal preference; you can do whatever you want to do.
*If you don’t have buttermilk just add a teaspoon of lemon juice or vinegar per 1 cup of milk and let it sit until it curdles. Just don’t skip it since the acid will react with the baking soda to make the pancakes fluffy.