With tomorrow being Shrove Tuesday, I definitely am on a bit of a theme here.
A while ago I posted a recipe for Silver Dollar Pancakes, yesterday it was my mom’s Drop Pancakes, today it is Canadian Pancakes and, if all goes according to plan, tomorrow will be crepe style pancakes.
Canadian Pancakes. Yum!
I love pancakes, Allan loves pancakes, so it is all good.
When Allan first said that he wanted pancakes I did panic. I know that pancakes in Canada are a pretty serious business and I wanted to impress him with my culinary ability.
I have loosened up a lot since then, particularly after the corn soup debacle.
In brief, I make a great corn soup, it is a chinese corn soup, and it rocks. However, the fact that I couldn’t get exactly the right ingredients combined with Allan’s hatred of all things corn meant that it didn’t go all that well when I made the soup for him.
Though it took him two weeks to tell me. O_O
At first he declared his enjoyment of it, even going so far as to choke a second bowl down. But then we were talking to someone else and it slipped out that he hated it.
I was devastated. Seriously. It took me ages to get over that.
So, now when he says he likes something I serve him I always ask, “Corn Soup like or really like?”.
Trust is so hard to rebuild!
And pancakes for breakfast is a right for every Canadian. So I had to get it right!
I ended up using a Delia Smith recipe, a British recipe for Canadian pancakes. But they rocked.
And Allan loved them. So they became my go to pancake recipe.
Then a few weeks ago I got braver and tried the Silver Dollar recipe, and they rocked too.
Now, my bravery knows no bounds. I made mom’s drop pancakes this morning and Allan either loved them or was afraid I would tell my mom he didn’t. I believe he loved them. Either way, they really are great and I will make them again.
But back to the Delia Smith Canadian Pancakes. I have given her recipe below. I don’t use lard. I use butter. And I have added blueberries to them at times and other adaptations at others.
Blueberry pancake batter cooking.
Blueberry pancakes with a blueberry and maple syrup. The syrup was just maple syrup heated with blueberries in it until the blueberries popped. Then
drizzled delicately poured over the blueberry pancakes.
No matter the adaptations they always work out well.
Canadian Pancakes with Wild Cranberry Syrup.
A great recipe for Canadian Pancakes from a Brit.
Delia Smith’s Canadian Pancakes
½ cup or 4fl oz/120ml buttermilk
1/3 cup or 3 fl oz/75ml water
½ cup or 5oz/150g plain flour
½ level tsp baking powder
pinch of salt
3 large eggs, beaten
¼ cup or about 1-2oz/25-50g lard
lots of pure maple syrup and creme fraiche
First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.
Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.
Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.