Pancake Travels

We found ourselves not eating pancakes for a few Sundays, despite being home to make them.  Then when we finally decided to make Eritrean pancakes, we found we hadn't planned far enough ahead to be able to make them. So we made some lemon poppy seed pancakes once again, especially since it's that time of year when all of our lemons begin ripening.  If you missed our first blog on lemon poppy seed pancakes, here it is.  Enjoy!

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.  He...