Buttermilk pancakes with Canadian maple

"One of Happyfield's most popular dishes, pancakes. They were the first thing that Jesse ever cooked as a child and were made the traditional Canadian way (thinner than your pinky, can be folded twice and can eat three without feeling sick). The trick to a light, airy pancake is to not overwork the batter. A few lumps are fine. This is the step that can separate the novices from the pros."

Buttermilk pancakes with Canadian maple Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 250 g plain flour
• 2 tsp caster sugar
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• pinch of salt
• 2 eggs
• 1 tbsp melted butter
• 500 ml (2 cups) buttermilk
• olive oil, for greasing

To serve

• cultured butter
• 100 % Canadian A-grade maple syrup (see note)

Instructions

1. Sift the flour, sugar, bicarbonate of soda, baking powder and salt into a large bowl and stir to combine.
2. Whisk the eggs in a bowl. Add the melted butter and buttermilk and whisk to combine well.
3. Add the egg mixture to the dry ingredients and whisk until nearly combined but make sure you don't overwork the batter.
4. Place a large non–stick frying pan over medium heat. Use a piece of paper towel to lightly grease the pan with oil. it's best to have multiple frying pans on the go at the same time so you can cook as many at once as possible.
5. Using a ladle or a 125 ml (½ cup) measure, slowly pour the batter into the frying pan and cook until large rapid bubbles appear on top. Flip the pancake and cook for another 2 minutes or until golden. Transfer to a plate and repeat with the remaining batter, stacking them as you go as this will help keep them hot.
6. Serve with maple syrup and cultured butter.

Note

• Happyfield uses A-Grade Golden imported from Quebec.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.