Fried whole-wheat pancakes with maple syrup
Ever since I’ve measured about three maple syrup cans tall, I have loved sharing a fun meal with those close to me. I also really enjoy Quebec winters. It’s not because I can get out my skis and snowboard (I wasn’t blessed with any such talent for extreme snow sports; I can, on the other hand, consume maple taffy for hours… I am food-obsessed, I know!). Rather, it’s because the season offers occasions to get together with my family and enjoy laughter-filled moments over breakfast. Our favourite time is always the traditional Easter brunch, when we all eat one too many helpings of updated classic dishes, inspired by those of the good old sugar shacks of the past.
- Mix the flour, baking powder and salt in a bowl. Set aside.
- Mix the milk, egg and vinegar in another bowl. Add the dry ingredients and lightly whisk until the mixture is consistent.
- Heat the frying oil in a skillet over medium heat. Carefully add about ¼ cup (60 ml) of the pancake batter. Let cook for about 2 minutes or until it begins to brown, flip over and continue cooking 1 minute more. Repeat the steps. You should end up with about 10 small fried pancakes.
- Serve with maple syrup, fruit, yogurt or the topping of your choice.