Canadian Maple Syrup — Liquid Gold

We’ve just returned from a conference in Dubai and London where we took gifts to fellow attendees and relatives in England. Peoples’ eyes lit right up when they saw what we had brought: ice wine and maple syrup, two iconically Canadian food products.

Yesterday I recieved a Twitter notification that @PureCanadaMaple was following me. I did what every Tweeter does (I think?): I scoped out their profile and clicked on the link to their website. I figured out that PureCanadaMaple is the social media name used by The Federation of Quebec Maple Syrup Producers, a federation that represents, defends and promotes over 7,000 maple businesses. Rifling through their website and looking at all the mapley goodness transported me back to Mom’s kitchen. There I was again, snorfing down a stack of her syrup-drenched pancakes (best in the world, hands down), and watching her make Dad’s favourite birthday cake–maple chiffon.

So thanks, Federation of Maple Syrup Producers, for taking me down memory lane. It was nice, but it also made me very hungry.

I was happy to notice, then, the Federation’s recipe database with loads of enticing recipes and tantalizing food porn. One look at their Maple Potato Pancake–all hot and steamy and glistening and covered in cream–and I was a goner; I had to make them.

If you have a Thermomix, this recipe is perfect for it. If not, follow the website recipe instructions by clicking on the link provided.  Here’s what you’ll need to make Maple Potato Pancakes:

  • 2 potatoes, grated
  • 1 red onion, minced
  • Salt and pepper to taste
  • 3 tbsp. flour
  • 1 egg
  • 3 tbsp. maple sugar ( I didn’t have any and used maple syrup instead. Worked, but a little runny)
  • 1 tbsp. chives, finely chopped
  • 4 tbsp. olive oil

Step 1 (using Thermomix): Peel and halve one onion, put in Thermomix and pulverize ( 1 or 2 pushes on the Turbo button, that’s it).

Step 2: Add halved potatoes, pulverize with 4 to 6 pushes. (I think hand grating would be better because the Thermomix is like Thor of the Small Appliance World.)

Step 3: Add remaining ingredients (except olive oil).

Pretty easy. Three steps and you’re almost done. Add oil to a frying pan and heat just over medium. (Next time, I would use canola oil as the olive oil I used was too fruity and imparted too strong a flavour.)

Scoop out some pancake batter and add to hot pan. Turn after about 4 minutes (or golden brown) and fry for another 4 minutes (more or less). That’s it. Easy as can be.
 I served mine with Irvings Farm Fresh Pork Breakfast Patty , berries, and some pure Canadian maple syrup, of course. Beautiful.
The kids loved them and they were very easy to make. Guaranteed these pancakes will be made again in the near future. All I need to do is find a place to buy maple sugar (something I’ve never seen before). If anyone out there knows where to find maple sugar in Edmonton, please let me know. Enjoy!

Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10

3 thoughts on “Canadian Maple Syrup — Liquid Gold

  1. Make your own maple sugar:

    Heat 4 cups maple syrup with 1 tsp butter until it reaches 254 deg F. Remove from heat and stir vigorously with a wooden spoon until it becomes granular and dry. Sift through a sieve on a cookie sheet and allow to dry.

  2. You could try the Maple Sugar Shack at West Edmonton Mall very near Fantasyland Hotel – also Tea and Coffee Company (wholesaler & roaster in Edm. since 1954)

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