Mano Negra
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- May 21, 2009
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A kind Canadian gave me two 600cl cans of maple syrup which I have yet to use so I am practicing pancake recipes. However, as we don't eat US style pancakes in the UK, I am not exactly sure how they should come out. The ones I have made look like the pictures, puff up ok and taste pretty good but I would like them to be fluffier. Does anyone have a foolproof method or recipe? Can I substitute the whey left over from making greek yogurt for buttermilk (I'm thinking the acid in this and a bit of bicarb would generate some CO2 and thus make things fluffier). Any other pancake making secrets gratefully received, especially if the mix can be made the evening before so I can cook them for my guests in the morning. I have an excellent bacon supplier, so I'm thinking pancakes, syrup and crispy bacon. Do North Americans eat eggs with this too?
