Ingredients
- 180 g rolled oats
- 240 ml buttermilk
- 120 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 45 g melted butter
- 80 ml Quebec maple syrup
Method
- Soak the oats in the buttermilk for 10 minutes.
- Whisk flour, baking powder, baking soda, and salt; stir into the oats.
- Beat in eggs, melted butter, and maple syrup until just combined.
- Cook 60 ml portions on a greased hot griddle until bubbles form, then turn and brown.
Conversion and rationale
Original sweetener (classic version): 2 tbsp granulated sugar
Conversion used: Use 80 ml maple syrup for the sugar and reduce the buttermilk by 1 tbsp; no oven adjustment is needed.
Why Quebec maple syrup: Maple adds caramel depth that suits toasted oats and provides a distinctly local Quebec flavor without refined sugar.
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 →