Ingredients
- 190 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 240 ml buttermilk
- 1 large egg
- 45 ml Quebec maple syrup, plus 60 ml to serve
- 30 g melted butter
Method
- Whisk flour, baking powder, baking soda, and salt.
- Whisk buttermilk, egg, 45 ml maple syrup, and melted butter; stir into the dry ingredients just until combined.
- Rest the batter for 5 minutes.
- Cook 60 ml portions on a lightly buttered hot griddle until bubbles form, then flip and finish.
- Serve warm with the remaining maple syrup.
Conversion and rationale
Original sweetener (classic version): 25 g granulated sugar
Conversion used: Replace 25 g sugar with 45 ml Quebec maple syrup in the batter and use 60 ml for serving; reduce no other liquid because the batter is balanced with flour, and no oven adjustment is needed.
Why Quebec maple syrup: Maple gives the pancakes a caramelized, woodsy finish without masking the cultured tang of buttermilk. It highlights a local Quebec ingredient in a familiar everyday breakfast.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →