To make the sauce, simply heat the maple flavoured syrup, add butter, thyme (if using) andLee Kum Kee Premium Soy Sauce. Bring to a gentle boil allowing the butter to melt. Once melted, set aside and keep warm.
In a large mixing bowl, sift flour, baking powder and baking soda, add sugar, whisk together well and set aside. In a separate bowl, mix togetherLee Kum Kee Premium Soy Sauce, buttermilk, egg, melted butter and vanilla until well combined.
Fold the liquid ingredients into the dry ingredients until well combined, but still a little lumpy. Don’t over mix or the batter will end up tough. Set aside. It will bubble up a lot, this is what makes them so fluffy!
To make the pancakes – in a medium heat, nonstick frypan, add a little butter or a spray of oil, then pour a third of a cup of pancake batter in for each pancake. The size of the frypan will determine how many you can cook at a time. Flip each pancake once it begins to bubble, cook till golden on each side, remove from pan and set aside. Continue till all of the batter is used.
Plate as many pancakes as you like for each person and then serve with ice cream or cream and fruits for garnish.
Serve the warm Soy Maple syrup in a jug on the table for everyone to serve themselves.