Balsamic Vinegar Pancakes
I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days, but we couldn't find any to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. That breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for another day ;)
This batch was made over the weekend here in Zhuhai, with half local ingredients (flour, eggs, sugar, salt, bacon) and half imported items (balsamic vinegar from Italy, Vanilla from Australia, Butter from New Zealand, Baking Powder from North America) and of course, the Maple syrup from good ol' home, Canada.