1 Env active dry yeast 1/4 c Pure maple syrup
1 c Warm water 1/2 ts Baking soda
1 c Warm milk 1/4 c Hot water
3 c Flour 2 tb Melted butter
1/2 ts Salt 1 1/4 c Finely chopped walnuts
The night before serving, dissolve yeast in 1 cup warm water. Add warm
milk, flour and salt. Mix into a smooth batter. Cover loosely with
plastic wrap and rest at room temperature overnight. Just before cooking,
mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts. Heat 2 teaspoons butter in a skillet or on a griddle
until it foams. Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles. Flip and
cook another minute or two, until pancake feels spring. Keep warm while
preparing the rest of the pancakes, greasing the pan with more butter for
every batch. Serve with syrup, fruit and honey or flavoured butter. Makes
12 pancakes.
Yields
12 servings