Ingredients
- 240 g all-purpose flour
- 30 g maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 360 ml milk
- 75 g melted butter
- 1 tsp vanilla extract
Method
- Whisk flour, baking powder, and salt.
- Beat eggs with maple syrup, milk, melted butter, and vanilla.
- Stir wet ingredients into dry ingredients just until combined.
- Rest batter 5 minutes, then cook in a hot greased waffle iron until golden.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace 50 g sugar with 30 g maple syrup; reduce milk by 15 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple adds a rounded caramel note and keeps a familiar griddle breakfast distinctly Québécois. The swap uses a local sweetener with less refined processing.
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 →