When we immigrated to Australia, Kevin and I assumed there would be no maple syrup available widely in Sydney. The weekend before we left Vancouver, we hit a farmers market and purchased several litres of maple syrup. We blew about 1/8 of our luggage weight limit with it! Turned out that pure maple syrup was available in almost every grocery store, and we were shocked that the main discount chain Aldi had rows and rows of it on prominent display. And for a good price! Turns out Australians have caught on to the maple craze.

As any good Canadian would tell you, maple syrup is a go-to for many breakfasts things. Pancakes are the main one. This is a recipe for buttermilk pancakes that I’ve adapted from the New York Times to account for my love of cornmeal.

Ingredients

2 cups all purpose flour

2 tablespoons sugar

1/2 tsp sea salt

1/4 cup cornmeal

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

2 eggs

2 1/2 cups buttermilk

3 tablespoons unsalted butter (melted)

Oil for the pan

Directions:

Combine flour, cornmeal, baking soda, baking powder, sugar, and salt. Set aside.

In another bowl, beat eggs, and add buttermilk and melted butter. Add the wet ingredients to the dry ingredients and use a whisk to get rid of most of the lumps. Some lumps are fine.

Heat a large griddle and coat with oil. With the heat on medium, add the batter in ladlefuls (I use 1/4 cup measuring cup for small/medium pancakes). When bubbles start forming on the top of the pancakes, flip. Enjoy with pure maple syrup!