This is the first of 4 Canada-inspired posts in honour of Canada’s 150th birthday. Click to read the other parts: Happy Marriages: Maple Loves Dijon; Good Stuff: Canadian Edition; La Vie En Rouge et Blanche
Happy Birthday, Canada!
- 1/4 t Salt
- 1 t Baking soda
- 5 T Maple Sugar
- 1 Egg
- 1 C + 3 T Buttermilk
- 2 T Butter, melted plus more for the pan
- In a large bowl, whisk together the flour, salt, baking soda, and sugar.
- In a medium measuring jug, whisk together egg and buttermilk until blended.
- Whisk in the melted butter.
- Pour the egg mixture into the flour mixture and whisk, very lightly, until just combined. Do not over mix – the batter should still be lumpy. Allow to stand for half an hour. The batter will look thick and spongy.
- Preheat a frying pan over medium heat.
- Lightly grease with butter.
- For each pancake, drop a 1/4 C of the batter into the pan, spreading each pancake lightly with the bottom of the cup. Cook until light brown on the bottom and dotted with bubbles on top. The edges should be set. Flip and cook the other side until lightly browned, 1 to 2 minutes per side.
- Makes about 12 pancakes.
- Freezes well. Pre-heat the oven to 375˚F and lay the pancakes out on a baking tray. Bake them for about 5 minutes, until warmed through and slightly toasted.
If you do not have maple sugar, any other sugar you like can be substituted.
Click for printable version: Maple Pancakes For Print
- 3/4 C Slivered almonds
- 1/2 C Sunflower seeds
- 1/4 C White sesame seeds
- 1 C Sweetened, shredded coconut
- 3/4 C Apple sauce
- 1/3 C Maple syrup
- 1/2 C Brown Sugar
- 2 T Sunflower oil
- 2 t Ground cinnamon
- 1 t Ground ginger
- 1 t Maldon salt or 1/2 t if using fine salt
- Preheat oven to 325˚F.
- In a very large mixing bowl, measure out oats, almonds, sunflower seeds, sesame seeds, and coconut.
- In a medium measuring jug, whisk together apple sauce, maple syrup, brown sugar, sunflower oil, ground cinnamon, ground ginger, and salt.
- Add the wet ingredients to the oat mixture and stir together very well.
- Spread this mixture out on two large, rimmed baking trays and bake for 45 minutes, turning and re-distributing the granola evenly about halfway through baking. Switch the position of the trays when returning them to the oven. After the 45 minutes, turn the oven off, redistribute the granola and return the trays to the turned-off oven for 20 minutes longer. It should be evenly toasted and golden.
- Store airtight for up to 2 weeks.
- You can omit the sugar and increase the maple syrup to 1/2 C
Click for printable version: Maple Granola For Print
How do you like your maple in the morning?