Ingredients

• 1/2 cup unsalted butter, plus extra for cooking
• 2 cups buttermilk, or 2 cups milk plus 2 tbsp lemon juice
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla

Instructions

1. Melt butter in the microwave or on the stove. Set aside to cool. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
2. In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
3. Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes.
4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
5. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Serve with fruit and drizzled with maple syrup.

Ingredients

• 200 g flour
• salt
• 4 eggs
• 200 ml milk
• 200 ml water
• vegetable oil
• 1 cup chopped pecans, toasted in pan
• whipping cream
• maple syrup

Instructions

1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
2. While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
3. Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

Notes