By Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter

There is fresh snow on the sidewalk but it is indeed spring and there is a buzz of anticipation at All The Best. This year’s new crop of maple syrup is arriving in store this weekend. It is a treat not to be missed.

The maple syrup comes from the farm owned and operated by Bill and Susanne Robinson and their family in St Augustine, Ontario near Lake Huron. The Robinsons have been producing their award-winning maple syrup for years, since Bill’s grandfather started the business in the early 1900s. It is certified organic and tastes fantastic.

You’ll find excellent pancake and waffle mixes on our bakery shelves when you want to whip together a special breakfast in a hurry and here’s a recipe for extra light and fluffy buttermilk pancakes to add to your repertoire. The batter can be prepared the night before and kept, covered, in the refrigerator.

Banana Buttermilk Pancakes

1 cup (250 ml) very ripe banana, mashed
2 tsp (10 ml) fresh lemon juice
1 cup (250 ml) buttermilk
1 egg
1 tsp (5 ml) vanilla
1 tsp (5 ml) grated lemon zest
3 tbsp (45 ml) melted and cooled butter
1 cup (250 ml) all-purpose flour, or part all-purpose and part buckwheat flour
2 tbsp (30 ml) sugar
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
Pinch salt

Set a large, non-stick frying pan on medium-high heat and brush surface lightly with melted butter. When the pan is hot, spoon in the batter using a small ladle or ¼ cup (60 ml) measure. Cook for 2 to 3 minutes. When the surface of the pancake is smooth and small bubbles appear, turn it over once only and cook briefly to brown the other side.
 Makes about a dozen 4”(10 cm) pancakes.

From Best Summer Weekends by Jane Rodmell, Cottage Life Books


All the best