Canadian Buttermilk Pancakes With Maple Syrup Recipe

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   1 Sieve the flour, baking pwdr and salt together in a roomy bowl and make a well in the centre.

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   After which, whisk the buttermilk and water in a jug and gradually whisk into the bowl.

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   2 Slowly incorporate the flour with each new addition of liquid.

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   Add in the Large eggs a little at a time till you have a smooth batter.

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   3 Place a large, solid frying pan over a medium heat, add in 2 tsp lard and heat it till the fat shimmers.

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   Using 1 tbsp batter per pancake, place two or possibly three spoonfuls into the pan.

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   4 They will take about a minute to turn golden, turn them over using a spatula and fork, being careful not to splash yourself with the warm fat.

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   5 Give them another 45 seconds on the other side, by that time they should have puffed up like little souffles, and then briefly rest them on some kitchen paper to absorb any excess fat.

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   6 Repeat with the rest of the batter, adding some more lard, if necessary.

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    They will keep hot in a low oven, but to enjoy them at their best eat as soon as they come out of the pan.

* Per serving · 4 servings · Values may vary.

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