Pancakes Like Aunt Jemima with Maple Syrup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g wheat flour (type 550)
- 100 g corn rits (polenta)
- 375 ml buttermilk
- 2 medium egg (s) (organic)
- 35 g suar, brown
- 1 teaspoon, heaped vanilla sugar, real
- 1 teaspoon, heaped sea salt, slightly heaped teaspoon (approx. 4 g)
- 40 ml rapeseed oil (organic)
- 1 teaspoon, leveled baking soda, a little less than leveled
- 30 g clarified butter for fryin
- 10 ml water
- 40 g maple syrup
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, except for the baking soda, the 10 ml water and the maple syrup, and stir the dough with an electric hand mixer for approx. 2 minutes. Just before the pancake batter is put into the pan, the baking soda is mixed with the 10 ml of water and mixed well into the pancake batter with a hand mixer.
- Place 1 or 2 pans on the stove, add a little clarified butter and then quickly pour the viscous pancake batter into the center of the pan with a medium-sized ladle until the dia is approx. 10-12 cm. Don`t go away now! Stick to it!
- As soon as the surface is a little less firm, you can turn the pancakes. The color of both sides should be light brown. The baking time may vary from stove to stove and from pan to pan.
- As soon as the pancakes are ready, serve immediately, because this is how they taste best. Then pour a good splash of real maple syrup over it.
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