THE REAL CANADIAN BUTTERMILK PANCAKE 🇨🇦

How do you envision your ideal breakfast or brunch on a weekend? Well, mine? It looked something like this back when I was living in downtown Toronto; after a morning workout, walking over to my favourite cafe called the ‘Mildred’s Temple’ with my boyfriend (now husband) or a friend to catch up over coffee and brunch.

I miss that cafe, especially their most popular buttermilk blueberry pancakes. Oh boy, those were decadent pancakes! So, I did some experimenting and I have developed these pancakes also using buttermilk and these are just as divine. It’s lighter and less dense than the ones from Mildred’s which is perfect to make it at home without feeling heavy afterwards.

This is not a basic type of pancake. It’s slightly crispy when you bite in and yet soft and fluffy in your mouth. It has just the right amount of sweetness to fill up your weekend breakfast vibe. It’s just on point! If you had your friends over, and with a hint of creative plating, you will certainly impress them.

served with strawberries and raspberries

having brunch on our patio enjoying the sun and the Spring breeze

THE REAL CANADIAN BUTTERMILK PANCAKE RECIPE

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INGREDIENTS

2 eggs

2 cups buttermilk (500g)

3 tbsp (45g) melted butter

1/2 tsp vanilla extract

2 cups (280g) all-purpose flour (550 flour)

1 tbsp sugar or 2 tbsp honey

2 tsp baking powder

1 tsp baking soda

1 tsp salt

half of lemon zest

3-4 tbsp vegetable oil for cooking

maple syrup for serving

any berries for serving

blueberry sauce for serving (optional)

DIRECTIONS

1. In a bowl, using an electric hand/stand mixer, beat the eggs for 2-3 minutes until frothy and light in colour.

2. Gradually add the buttermilk, melted butter and vanilla. Mix the ingredients by folding gently and trying not to deflate the beaten eggs.

3. Add the flour, sugar, baking powder, baking soda, lemon zest, and salt, and fold gently until most of white flour specs are well mixed. You want to have a lumpy mixture, so don’t over mix and deflate the fluffy-like batter!

4. Heat a cast iron pan (or any other skillet) on medium heat. Grease the pan with vegetable oil by using a paper towel damped in oil.

5. Pour about 1/4 cup to 1/3 cup of batter on the pan. Cook until the tops of the pancakes are covered with tiny bubbles and flip the pancake over. You want to have a lightly crisped golden brown colour. It should take approximately 1-2 minutes on each side. You won’t need to flip the pancakes more than once!

6. After each pancake, wipe off the pan with the paper towel and grease it again. Repeat direction 5 with the remaining batter.

7. Garnish your pancakes with your favourite berries and drizzle maple syrup and/or blueberry sauce.

PRO TIPS

• Don’t over mix the batter. You want to have those unmixed small pockets of flour. This will make your pancake more fluffy.

• Don’t over oil or grease the pan. Dip the paper towel in vegetable oil and grease the pan with it.

• Use vegetable oil to grease the pan. Using butter will caramelise the batter and your pancakes will become darker and uneven in colour.

• Don’t press on the pancakes with your spatula and flatten them. You want them to be fluffy!

Comment below to share your experience. I would love to hear what you think!