Maple Cantonese Buttermilk Pancake

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the buttermilk pancake and let it maple, undisturbed, so it takes on real color before you stir.
4. Stir in the maple syrup along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.