YOUR SOLIN GENERATED RECIPE
Classic Buttermilk Pancakes with Maple Syrup
Griddled buttermilk and whole egg pancakes served as fluffy golden rounds alongside savory Canadian bacon and a light drizzle of sweet maple syrup.
INGREDIENTS
2 large eggs
0.25 cup buttermilk
0.5 cup all-purpose flour
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp ghee
0.5 tbsp maple syrup
2.5 oz Canadian bacon
PREPARATION
In a medium bowl, whisk together the eggs and buttermilk until well combined.
Add the all-purpose flour, baking powder, and sea salt to the wet ingredients, whisking until the batter is mostly smooth.
Heat a large non-stick skillet over medium heat and add the ghee to coat the surface.
Pour the batter into the skillet to form four small pancakes, cooking until bubbles form on the surface.
Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
In the same skillet or a separate pan, sear the Canadian bacon for 2 minutes per side until warmed through.
Plate the pancakes with the Canadian bacon and finish with a drizzle of pure maple syrup.