The batter for these pancakes is slightly richer than the basic Pancake batter as it uses buttermilk instead of milk.
Pancakes with Maple Syrup is a traditional American dish, and both the pancakes and syrup sauce should be served very hot.
Serve as a snack or dessert.
10 oz. flour
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon castor sugar eggs, separated
16 fl. oz. buttermilk
2 oz. butter, melted
4 tablespoons vegetable oil
SAUCE 8 fl. oz. maple syrup grated rind of 1 lemon juice of 1 lemon
Sift the flour, salt, baking powder and sugar into a large mixing bowl. Add the egg yolks, buttermilk and melted butter.
With a wooden spoon, beat the mixture until it is smooth.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Using a metal spoon, carefully fold the egg whites into the buttermilk mixture.
Using a pastry brush, lightly grease a small heavy-based frying-pan or girdle with a little of the oil. Heat the pan or girdle over moderate heat until it is hot. Depending on the size of your pan or girdle, drop 4 or 5 spoonfuls of the batter, well spaced out, on to the pan or girdle. Cook the pancakes for about 1 minute or until bubbles form and begin to break open on the surface and the outer edges have browned.
With a palette knife or spatula, turn the pancakes over and cook the other sides for 1 minute or until they are lightly browned.
Transfer the pancakes to a warmed serving plate and keep warm while you fry the remaining pancakes in the same way, greasing the pan or girdle each time with a little of the vegetable oil.
Meanwhile to make the sauce, in a medium-sized saucepan, heat the maple syrup, stirring frequently, over low heat until it is thin. Remove the pan from the heat and stir in the lemon rind and juice. Pour the sauce into a warmed sauceboat.
Serve the pancakes at once, with the sauce.