Ingredients
- 180 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 240 g sour cream
- 120 ml milk
- 45 g melted butter
- 75 ml Quebec maple syrup
Method
- Whisk flour, baking powder, baking soda, and salt.
- Beat eggs, sour cream, milk, melted butter, and maple syrup in a second bowl.
- Fold the wet mixture into the dry ingredients without overmixing.
- Cook small ladlefuls on a buttered griddle until golden on both sides, serving with additional maple syrup if desired.
Conversion and rationale
Original sweetener (classic version): 2 tbsp granulated sugar
Conversion used: Replace the sugar with 75 ml maple syrup; reduce the milk by 1 tbsp to balance the added liquid.
Why Quebec maple syrup: The maple's toasted sweetness balances sour cream's tang and keeps this traditional griddle cake tender and flavorful.
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 →