Raspberry Twist. On an old classic. Lapping it up.

Pancakes

The story was titled: Martin Picard’s Fried Pancakes with Warm Maple Cream Syrup.

My Food-dar Radar was SCREAMING. STOP!  READ!  Goodness ahead.

Martin Picard, is a Montreal chef, who has devoted his newest restaurant, Cabane à Sucre Au Pied de Cochon (in English he calls it Sugar Shack), to celebrating maple syrup. In the article, he shares a recipe for deep-fried pancakes with a warm cream and raspberry maple syrup.

The story here, in my opinion, is not Picard’s pancakes.  No. No. No Sir.  Way, way too much work.

Go ahead and make your usual pancakes.  From scratch.  Aunt Jemima.  Whatever.

Make the syrup as instructed in the recipe below.  Only recommended change: Double up (or Triple) the raspberries.

If there is a God, he eats his pancakes with WARM CREAM AND RASPBERRY MAPLE SYRUP.

Fried Pancakes With Maple Cream Syrup

Total Time: 30 minutes

Serves: 4

Ingredients:

  • 2 cups milk
  • 3 eggs
  • 2 cups plus 2 tablespoons flour
  • 2½ tablespoons cornstarch
  • 2 teaspoons baking powder
  • Salt, to taste
  • ¼ teaspoon sugar
  • Canola or peanut oil, for frying
  • 1 cup maple syrup
  • ½ cup cream
  • ½ cup frozen raspberries

What To Do

1. Beat milk and eggs together in a bowl until well blended.

2. In a separate bowl, mix flour, cornstarch, baking powder, a pinch of salt and sugar together. Stir dry ingredients into wet blend. Whisk until smooth and set aside for at least 15 minutes.

3. Set a deep, medium pot over medium heat with 1½-2 inches canola oil. Once oil reaches 350 degrees, after about 10 minutes, ladle in 3 pancakes’ worth of batter (¼ cup batter per cake) into pan. Fry and baste pancakes in oil until golden and puffy, about 2 minutes. Carefully flip pancakes and fry reverse side until golden, about 2 more minutes. With a slotted spoon, transfer cakes to a paper-towel-lined plate.

4. Prepare syrup: Place maple syrup in a small saucepan set over medium-high heat. Once it starts to boil, add cream and raspberries. Simmer until berries are warmed through, 1-2 minutes. Serve hot cakes with raspberry-cream syrup over top.


Credits: Pancakes Photo.  Recipe from the WSJ: Deep Fried Pancakes With Warm Maple Cream Syrup


Comments

  1. So pancakes and THEN a nap? 😉 Bacon, egg, cheese frittata here at Mimi’s Camp For Boys & Girls this morning. Aaron and Theresa heading over for a belated b’day brunch. Though I must admit the pancakes sound yummy (he was my chocolate chip pancake child – he and his brother could go through them faster than I could make them when they were little).

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  2. Wow! One more way karma tempts me on my gluten free diet.

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  3. Oh my! That does sound/look really good.

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  4. Hi, David. This probably isn’t the kind of thing that you do, but I nominated you for the Inspiring Blogger Award, simply because I find your blog inspiring. I hope you have a good day! http://passiveaggressiveabuse.wordpress.com/2013/05/26/inspiring-blogger-award/

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    • Thank you kindly for the kind words and the nomination. I’m humbled. I’ve thought about “pulling up” on WordPress awards…however, have thought otherwise. Too many fellow bloggers have helped me and I feel that I need and want to return the favor. That being said, I’m shamefully behind in paying it forward and I need to catch up soon. Thank you again.

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  5. Mmmm…sounds really yummy!

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  6. You’ve given me a craving for pancakes and I don’t even like pancakes.

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  7. LaDona's Music Studio says:

    Good thing you ran 11 miles first.
    Wait.
    We’ve had this conversation before …

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  8. Lkanigan says:

    Mouth is watering and its almost midnight. That’s it, boys and I are going in morning for pancakes. Those pancakes above are so perfect!

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  9. Oh. My. Goodness! Mmmmmmm

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  10. I had yet to try Au Pied du Cochon here 🙂 That looks delicious!

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  11. Mmmm, these do sound good, but one question, where’s the caramel? 🙂

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