Nothing says Saturday morning like a stack of fluffy pancakes. Try our incredibly easy homemade fluffy Canadian pancakes. The recipe is an adaptation taken from English Canada´s premier magazines Chatelaine.
125ml unsalted butter, plus extra for cooking
500 ml sour milk (kulturmelk) or kefir 500 milk plus 2 tbsp lemon juice
2 cups flour
50ml maple sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
A handful of dried cranberries, optional
Melt butter in the microwave or on the stove. Set aside to cool. Measure out the milk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in the centre.
In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They’re delicious drizzled with maple syrup.