East meets west over the breakfast table

I hear that the maple sap has started running and the sugar shacks are gearing up for a sweet season !

Since I can't jump on an airplane and go to a maple festival, I decided to do the next best thing and make these buttermilk and flax seed pancakes.

Nothing better than combining the best canadian grown grains with the natural maple sweetness from Quebec !

Heres my recipe if you'd like to make some too:

1 cup all purpose wheat flour

1 cup whole wheat flour

3 rounded tablespoons of freshly ground flax seed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt 

3 tablespoons sugar

2 large eggs

 3 cups buttermilk * 

 4 tablespoons unsalted butter - melted

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a 4 cup measuring cup add buttermilk, eggs, and 4 tablespoons melted butter; whisk to combine and warm gently in microwave untill warmed through. Pour into dry ingredients and stir until just blended. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush 1/2 teaspoon of butter or  bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. *you have to use the real buttermilk or the batter will be runny
5. smother in warm maple syrup and enjoy !

I hope that this years sugaring off season is a bountiful one !

I'm going out to the studio and make some maple syrup jugs