Pancakes with maple syrup
Pancakes are traditionally consumed across North America and Canada, made from a starchy batter, eggs, milk, and butter. Their origin is probably German, with the traditional Pfannkuchen recipe being brought by German immigrants who settled in the United States in the eighteenth and nineteenth centuries.
The pancake has a similar appearance and flavor as the French crêpe but differs in diameter (5 to 10 cm) and thickness. The thickness is achieved by the use of a leavening agent, either baking soda or nutritional yeast. American and Canadian pancakes are typically served for breakfast, in a pile, topped with maple syrup and butter.
They are often served with sides such as bacon, toast, eggs, or sausages. Other popular toppings include various jams, peanut butter, nuts, fruit, honey, cane syrup, and molasses. Read more
Spices such as cinnamon, vanilla, and nutmeg can also be added to the batter. The indigenous people of North America taught the European settlers how to collect and process maple syrup, and the practice was adopted and gradually improved. The Canadian province of Quebec is the greatest producer of maple syrup, producing about 76% of the world's output.
In Canada, the syrup must be made exclusively from maple sap and must contain at least 66% sugar. Pancakes with maple syrup are a Canadian staple, a light, fluffy and sweet delight that can be found on virtually every street corner throughout Canada.
