Is there anything more Canadian than pancakes with maple syrup? Every Canadian knows how to make them, and probably each of them has a slightly different recipe. This one is one of my favorites, because it doesn’t require eggs and makes for very light, yet fluffy pancakes. Pancake Sundays are the sweeter reason for getting out of bed on a cold weekend morning!
2 mixing bowls
Whisk
Large flat, non-stick pan (or a crepe pan)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 pinch of salt
2 cups milk (you can use soy or almond milk as well)
2 tablespoons water
1 teaspoon vanilla extract
4 tablespoons butter (or vegan butter), melted
Extra butter for greasing the pan (as needed)
Blueberries (for garnishing)
Maple syrup (to drizzle over the cooked pancakes)
We are an international family of five: two techies (one Irish-Canadian and an Italian-Canadian) and three cats (a charming domestic cat, and two sweet Main Coon girls). Together, we lived in six countries: Italy, Ireland, the UK, Canada (Quebec and Ontario), Spain (the Canary Islands), and now France. We share the love for each other and for good, healthy food.
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