Prep. time: 5 minutes
Cooking time: A few minutes
One of Chef Pierre Faucher's traditional specialties from the Sucrerie de la Montagne in Rigaud, Quebec.
In the old days, cooks would spread the liquid batter right onto the wood stove or else use a cast-iron stove plate for cooking.
This recipe makes about 40 pancakes, small or thick, depending on tastes and appetites.
- Mix the ingredients to form a smooth, fairly liquid batter.
- Pour the batter into a buttered skillet 15 cm / 6" in diameter.
- Once little bubbles appear all over the top of the pancake, turn it over.
- Serve the pancakes hot, topped with maple syrup.
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