- 1 cup all-purpose flour
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons unsalted butter, melted
- non-stick cooking spray or melted butter or canola oil, for cooking
Combine all of the ingredients until just moistened. There will be lumps! Heat a pan or griddle over medium-high heat. Spray the pan with non-stick cooking spray, melt a 1/2teaspoon of butter in the pan or brush the pan with a thin film of oil.
Using a 1/4 cup measuring cup or a 2-ounce ladle, pour 1/4 cup of the batter onto the pan or griddle and wait for bubbles to appear on the top of the pancake. Flip the pancake and cook a couple of minutes more until golden on the bottom and puffed.
Serve immediately with Grade B Maple Syrup!
Chef's Note: Grade B Maple Syrup is less refined, higher in nutrients and most importantly more flavorful!