Sugar Bush Pancakes
Thick buttermilk pancakes cooked on a griddle and drowned in new-season maple syrup.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Griddle or heavy pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 13 g
- carbs
- 68 g
- protein
- 10 g
- calories
- 420
Instructions
- 1
Whisk the dry ingredients with a pinch of salt.
- 2
Beat the buttermilk, eggs and melted butter together.
- 3
Stir the wet into the dry until just combined; lumps are fine.
- 4
Rest the batter 10 minutes.
- 5
Cook ladlefuls on a buttered griddle over medium heat until bubbles break on top, then flip and cook 1 minute more.
- 6
Stack and serve with warmed maple syrup.
Chef's tips
Overmixing develops gluten and gives rubbery pancakes — stop while the batter still looks rough.
Ingredient substitutions
- buttermilk → milk soured with 1 tbsp lemon juice
Storage
Best fresh; cooked pancakes freeze well.
Common mistakes to avoid
- •A griddle that is too hot, browning before the centre cooks
Serving suggestions
Cooked Sugar Bush Pancakes?
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