1 Env active dry yeast
1 c Warm water
1 c Warm milk
3 c Flour
1/2 ts Salt
1/4 c Pure maple syrup
1/2 ts Baking soda
1/4 c Hot water
2 tb Melted butter
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
