Oh Canada! Your Pancakes Are So Lovely!

Next we find ourselves on what could seem like the far opposite side of the globe in Canada.  In all of our research, we found that Canadian pancakes are very similar to American pancakes, especially in their many and varied forms.  We opted to go for a buttermilk version of the Canadian pancake, and we made sure we had real maple syrup imported from Canada to go with them!  Here's what you need for the buttermilk Canadian style pancakes we made:

  • 1 1/2 cups of all purpose flour
  • 3 tablespoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 3/4 cups of buttermilk
  • 1 egg
  • 2 tablespoons of butter, melted
  • 1 teaspoon of vanilla
  • oil for cooking

Place all of the dry ingredients into a large bowl and whisk together until combined.


In a separate bowl, mix together the wet ingredients.  We made sure to mix the melted butter with the buttermilk first, so that the melted butter would cool a bit and not cook the egg once we mixed it in.  Here's the buttermilk we used, because of course, Sam likes to take product placement photos:


Once you've combined all of the wet ingredients, gradually add them to the dry ingredients, whisking until all ingredients are combined.  You will  have a slightly lumpy batter.


Once the batter is ready, heat some oil on a griddle pan then pour some of the batter into the pan.  We used 1/3 of a cup to make each pancake.  Cook in the usual manner until pancakes look crispy around the edge, and the batter on top looks fairly dry and then flip to cook the other side.


Once they are cooked on both side, remove from heat and keep warm in the oven.  Continue cooking until all of the batter is used up.  Serve with maple syrup.


We added some protein to our meal in the form of sausage.


As you can see, these pancakes put a smile on our face.  Canada, we'll eat your pancakes anytime!

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