As promised, this recipe post is for my dear Instagram followers. These pancakes are so good, one of my favorites. Loaded with maple flavor and a subtle tang, thick and fluffy, these are a must try! When making pancakes or waffles I would always suggest using buttermilk, sure you can use sour milk or milk but it isn’t the same. Buttermilk has lactic acid which acts as a rising and tendering agent, leaving your pancakes tender and stacking high. Buttermilk is basically fermented milk, milk with acid which gives a tartness to the milk. It used to be that the buttermilk was collected after churning heavy cream into butter but now the dairies add in cultures to milk in order to create the buttermilk. Yes, buttermilk has probiotics and the fat content is very low so it’s good for you all around!
maple and flax seed buttermilk pancakes
Prep and Cook Time: 45 minutes / Makes 12-15 large pancakes
1 3/4 cups all-purpose flour
2 tablespoons sugar or agave nectar
1 tablespoon flax seed, ground
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure maple extract
1/2 teaspoon baking soda
1 1/2 cup low-fat buttermilk*
3 tablespoons canola oil
I like to double this recipe … but I left it broken down for those of you making a smaller batch. Preheat your griddle to medium heat. In a large bowl mix the flour, sugar, baking powder and salt together and set aside. In a small bowl beat the egg and then add in the buttermilk and oil. Add buttermilk mixture to the flour mixture and stir just until moistened, batter will look lumpy. Using a 1/2 cup measuring cup pour the batter onto the preheated greased griddle and allow to cook until bubbles start to form in the middle. Once the middle is bubbly and the edges seem more done flip the pancake over and allow it to cook for a minute or so. Please resist the temptation to flatten the pancake to speed up the cooking process, this will only make them thin and dry. Serve while hot with butter and your favorite warmed syrup or cool and freeze for later use.
* Substitute sour milk for buttermilk if you are in a pinch. See recipe below.
DIY Buttermilk Substitute
1 C milk • 1 T vinegar or lemon juice
In a small glass bowl mix together 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 7-10 minutes. In my experience, vinegar works better than the lemon juice but either will work. Use as a substitute for buttermilk in any recipe.
When making pancakes be patient. You should always cook them on a medium heat, flipping them one time, when the center begins to bubble. Remember to never, ever, press them down with a spatula.
Vanilla Bean Syrup
Cook time: 5 minutes / Makes 1 Cup
2/3 cup maple syrup
1 tablespoon vanilla bean paste or 2 vanilla beans
2 tablespoon salted butter, melted
In a small saucepan on medium heat melt butter and add in maple syrup by swirling pan around, do not stir to get a thicker syrup. Once butter is completely melted add in the vanilla bean and continue to swirl pan around until combined. Only stir if necessary. Enjoy while hot over hot buttermilk pancakes.