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December 23, 2015

We generally only have pancakes on pancake day but occasionally if I have left over buttermilk I make these thicker pancake treats. Served with maple syrup they remind us of holidays in the States.

Yesterday I made a Bundt cake and had the necessary buttermilk so we had these for brunch today.


1 and 1/2 cups (375 mL) plain flour
3 tbsp granulated sugar
1 tsp baking powder
1 tsp bicarb of soda
1/4 tsp salt
1 and 3/4 cups (425 mL) buttermilk
1 egg
2 tbsp butter, melted
2 tsp vanilla
1 tbsp vegetable oil


1. Mix the dry ingredients together.

2. Mix together the buttermilk and egg

3. Mix the liquid into dry ingredients then gently add in the melted butter and vanilla.

Mix the batter

Mix the batter

4. Heat the vegetable oil in a flat frying pan (I have a pancake pan) and spoon the batter on in batches of three or four.

5. As the pancakes cook little bubbles appear on the surface and this is the time to flip them over – they only take minutes to cook.

Canadian Buttermilk Pancakes

Canadian Buttermilk Pancakes

6. Serve warm with maple syrup.


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