Back with us today in Mum’s Kitchen is the very talented mama chef Nelleke Elston!
“When I was young my family spent a year living in the small Canadian village of Shoal Lake. It was a time of new experiences on all levels, from eating fresh salmon to skiing holidays: If there’s one thing that the Canadians added to our families’ collection of culinary favourites, it’s thick breakfast pancakes (what we know as flapjacks) with Canadian maple syrup and bacon. To this day, when we have family gatherings it usually involves my father (who’s specialties include this, and cooking fish to absolute perfection) to don my mother’s apron and get his hands dirty in the kitchen.
So today we take it upon ourselves to educate our friends and family about the absolute wonder that is pure maple syrup combined with salty bacon layered between pancakes with a knob of melted butter. Even my husband has had to resolve himself to the fact that this is one bit of Canada he can’t get out of me and he’s embraced it to become part of our repertoire. My husband and I have added fresh blueberries and Bulgarian yoghurt to the mix.
Here’s a delicious recipe for buttermilk pancakes I love to make on a lazy Saturday morning: Add blueberries and you’ve got a healthy twist for your little ones to enjoy.”
Canadian Buttermilk Pancakes
(Makes 14 portions)
1 1/2 cups (375 ml) all-purpose flour
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
1 3/4 cups (425 ml) buttermilk
2 tbsp (30 ml) butter, melted
2 tsp (10 ml) vanilla
1 tbsp (15 ml) canola oil
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla. Pour the wet ingredients over the dry ingredients and whisk until combined and smooth. Lightly brush large nonstick pan with some of the oil. Heat the pan over medium-high heat. Using a 1/4 cup per pancake, pour the batter into the pan and allow it to spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until the bottom is golden brown, about 1 minute. Transfer to a platter, cover and keep warm at 120°C in the oven.
Serve with maple syrup, crispy bacon and fresh blueberries.