We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Buttermilk Pancakes with Salted Maple Cream
Spring 2013
A stack of fluffy pancakes is hard to resist and even more so when accompanied by a warm, creamy maple sauce with a touch of sea salt. Make the cream a few days ahead and store it in a jar in the refrigerator, then warm it up just before serving. When preparing a buffet meal, leave the pancakes to the last and cook them just before serving, keeping them warm in a low oven as you cook. This is the time to pull out your large electric griddle or use 2 or 3 skillets and enlist a sous chef to help you cook them more quickly.
Serves 8
SALTED MAPLE CREAM
1 cup (250 mL) pure maple syrup
½ cup (125 mL) whipping cream
¼ tsp (1 mL) coarse sea salt or kosher salt
BUTTERMILK PANCAKES
3 cups (750 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
¾ tsp (4 mL) salt
½ tsp (2 mL) baking soda
3 eggs
3 cups (750 mL) buttermilk
⅓ cup (80 mL) butter, melted, divided
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) vegetable oil
1 For the salted maple cream, bring syrup to a boil in a small saucepan over medium-high heat. Reduce heat and boil, stirring often, for 5 minutes or until slightly reduced (watch pan, as the syrup will bubble up). Gradually pour in cream while stirring. Boil, stirring often, for 10 minutes or until reduced by about one-third and slightly thickened. Stir in salt. Transfer to a heatproof container and let cool until just warm, or cool completely, cover and refrigerate for up to 5 days.
2 For the buttermilk pancakes, preheat oven to 200°F (100°C). Place wire cooling racks on baking sheets and place in oven.
3 Whisk together flour, sugar, baking powder, salt and baking soda in a large bowl. In another bowl, whisk eggs until blended. Whisk in buttermilk, ¼ cup (60 mL) of the butter and vanilla. Pour over dry ingredients and stir just until moistened with some lumps remaining (do not overmix).
4 Combine remaining melted butter with vegetable oil in a small bowl. Heat a large griddle or skillet(s) over medium heat. Brush hot surface lightly with oil mixture. Pour in ¼ cup (60 mL) batter per pancake, leaving at least 2 inches (5 cm) between pancakes to allow for spreading. Reduce heat to medium-low and cook pancakes for 2 to 3 minutes or until bubbles form on top and bottoms are golden. Flip over and cook for 2 to 3 minutes longer or until cooked through. Place cooked pancakes on wire racks in oven to keep warm. Repeat with remaining batter, brushing pan with oil mixture between batches and adjusting heat as necessary to prevent burning.
5 Meanwhile, reheat salted maple cream in the microwave or in a jar set in a saucepan of hot, not boiling, water until just warm. Stack pancakes on a warmed serving platter and serve warm salted maple cream in a container with a spout or in a jar with a small ladle for guests to drizzle over pancakes.
Serves 8
