Chuck’s Pancakes


Chuck’s Pancakes

Here’s my pancake recipe!

My Woodsman’s Maple Syrup is sourced from one maple grove in the Montérégie region. It has that distinct rich sweetness you’re looking for. Nothing beats pancakes drenched in this amber coloured beauty.

  prep 10 min       total 20 min       serves 10 pancakes

INGREDIENTS

3 tablespoons white vinegar
2 cups whole milk
2 eggs
⅓ cup melted butter — plus 3 ½ teaspoons for skillet & pancakes
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons white sugar
My Woodsman’s Canada Grade A Maple Syrup

INSTRUCTIONS

  1. In a medium bowl add white vinegar to milk to create instant buttermilk. Let sit for 5 minutes until mixture thickens. Whisk in eggs and melted butter. Set aside.
  2. In another medium bowl whisk together flour, baking powder, baking soda, salt and sugar. Slowly combine the dry mix to wet mix, stirring until batter is combined (small lumps are okay).
  3. Add butter to skillet and heat to a medium/high heat. Ladle in pancake batter. Once pancakes have bubbles on the top and are slightly dry around edges (about 2 – 2 ½ minutes) – flip over. Cook for another minute. Repeat until batter finished.
  4. Serve with butter and My Woodsman’s Canada Grade A Maple Syrup.

17Comments

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  1. Anh

    La 1re fois que j’ai fait la recette, j’étais sceptique avec 2tbs à sel alors je n’ai mis qu’une teaspoon. La 2 ieme fois, pour satisfaire ma curiosité, j’ai suivi la recette tel quel. Les crêpes étaient trop salé. Impossible de les manger nature.

  2. Andre Daoust

    J’adore un bon filet mignon cuit sur le BBQ. Medium saignant et sauce bearnaise (Knorr) est parfait
    Ma question pour vous est: Quand doit on saler le steak, et combien.
    Merci beaucoup.

  3. Glenda

    This is my go-to pancake recipe. I love the way they cook up, crispy on the outside edges, very fluffy and tender on the inside. I highly recommend this to anyone who is a pancake lover!!

  4. Michael

    Hi Chuck,
    Just wondering, your recipe for pancakes, can we substitute the vinegar with lemon juice?
    Will it turn out the same?
    Thanks

  5. Wendy

    Hi Chuck, I had your pancakes when I dined at Le Bremner with my friend when we visited Montréal. They were amazing! I followed your recipe at home with success. My mom who is a harsh critic even complimented on the pancakes that I replicated. Cheers!

  6. Borhan

    We all have pretended at one point or another to like a “healthy” thing just because we convince ourselves we should. But at the end of the day, a brownie is a brownie and that’s that! You can’t healthily it completely. But this recipe comes pretty darn close. You always make your creations look exactly like they have the same texture as their original counterparts, but with better ingredients. You’re a magician!

  7. Ashly Ray

    Absolutely loved making and savoring this pineapple upside-down cake! The fruity, caramelized topping paired with the moist cake made my taste buds dance with joy. It’s a delightful treat for special moments or just to brighten up an ordinary day!

  8. sadiya

    This recipe was simple to make and very delicious. I had another recipe that used butter so I was afraid to try this one but I am glad I tried it. It’s going to be my new recipe because the bread was more moist. Also, no need to use my mixer makes for easy clean up afterward!

  9. sadiya

    Thanks for sharing this. This recipe was simple to make and very delicious. I had another recipe that used butter so I was afraid to try this one but I am glad I tried it. It’s going to be my new recipe because the bread was more moist. Also, no need to use my mixer makes for easy clean up afterward!

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