Canadian pancakes - pancakes with maple syrup

These Canadian pancakes, let me tell you, are something extraordinary! So tender, soft, warm, and delicious, and if you sprinkle them with maple syrup, as in the authentic recipe, you'll love them!

The recipe is easy and quick: just half an hour - and you have a wonderful breakfast for the family!

Also great is that the pancakes are absolutely non-fat: unlike, for example, our pancakes, pancakes are baked in a dry pan. And they do not stick! They come right off. I baked them in a ceramic pancake pan, and I think I can do it in a cast-iron or non-stick quality pan, too. By the way, that's why Canadian pancakes are called pan-cakes: "pan" means pan in English and "cake" means muffin.

I've had a bottle of maple syrup in the fridge for a long time now: my mom gave it to me as a New Year's gift, knowing that I was into interesting recipes. But I was not familiar with maple syrup. I went around the bush, wondering what I could do with it. I have found out that the syrup is used to flavor biscuits, sprinkle on muffins and pancakes, and as an additive to an exquisite marinade for main courses and salads. But it didn't get any further than theory until Saturday when I discovered a recipe for maple syrup pancakes! Very interesting!

As I researched further, I found out that there are many recipes, and they are different. There are yeast ones, sour cream ones, and chocolate ones. But I was looking for the easiest recipe for delicious, fluffy pancakes, no yeast, and easy to repeat. And I found it! The dough here is similar to a biscuit dough, only a little less thick. The pancakes are shaped perfectly, turning out round without any tools like a molding ring. I recommend you try it too!

Warm, sweet and fluffy pancakes are a great way to start the day off. Serve them with a cup of morning tea or coffee - and the good mood will rejoice all day long!

Ingredients:

For 12 pieces:

2 large or 3 small eggs;

2 tablespoons sugar;

A pinch of salt;

A pinch of vanilla;

200 ml (1 cup) milk;

130 g (1 cup 200 ml) flour;

2 teaspoons (10 g) of baking powder;

2 tablespoons vegetable oil;

Maple syrup to taste.

Instead of refined sunflower oil, you can take melted butter. And in addition to maple syrup, pour honey, jam, sour cream or rosehip syrup over the pancakes!

How to bake:

Carefully, so that the yolk does not get into the whites (this is a prerequisite for a lush white foam), we separate the yolks from the whites and put in different dishes. Add sugar to the whites and salt to the yolks.

Beat the yolks with a mixer for a minute until lightly fluffy and pour in the milk.

After stirring with a spoon, sift the flour mixed with baking powder and vanilla into the whisked yolks and milk.

Stir again with a spoon, and then lightly beat with a mixer so that lumps disappear.

Now wash and dry the whisk thoroughly. Whip the whites with the sugar until a thick white puffy foam, on which the marks from the mixer hold. At first turn on low speed, gradually changing to a faster and faster mode. All in all, whip for 4-5 minutes.

Time to put a frying pan on the fire, let it heat up well!

Carefully, in 2-3 steps, pour whipped whites into the batter - in a circle, in a watery direction, just like for a biscuit.

Then we pour 2 spoonfuls of butter into the dough and mix again - gently to maintain its puffiness.

This is the consistency of the dough. Like a biscuit, only less thick. It pours off the spoon, leaving melted traces.

And then we start baking, so the fluffy dough doesn't settle. We take a portion of the batter - a little less than a scoop - and carefully pour it down the center of the hot pan, trying to make a round pancake.

We got it! It holds its shape nicely. Bake it until there are bubbles like these and they start to burst, which means it's time to flip.

On medium heat on one side the pancake bakes for less than a minute, about 45-50 seconds, and when the pan is well heated even less. And on the second side even less, about 15 seconds.

Gently lift with a spatula and flip to the other side. I had only the first pancake stuck a little - and that's because the pan is not heated up enough, and I was in a hurry to flip - as soon as there were "bubbles", and you have to, when they are already bursting. Then it was off!

The pancakes are stacked on a dish, it is better not on top of each other at first, but side by side - when hot, they are very tender.

And when you bake them all, you can serve them like in Canadian cafes: stack the pancakes.

...and pour a spoonful or two of luscious, sweet syrup on top! The classic serving is 3 pieces.

Treat your family to pancakes with maple syrup! The pancakes soak in it and become amazingly juicy and delicious!