Recipe For A Truly Canadian Breakfast

Recipe For A Truly Canadian Breakfast

It never fails, at one point during their studies students always ask me what real Canadian food is. Believe it or not there is something called Canadian cuisine.

Poutine for example, from the lovely province of Quebec; Crispy, golden, french fries smothered with a rich gravy and cheese curds.  I went to one of my favourite restaurants in Montreal- Le Garde Manger and Canadian Chef Chuck Hughes prepared for us Poutine with Canadian East Coast Lobster.   You can’t get more Canadian then that!  And if you have a sweet tooth, Nanaimo Bars and Butter Tarts were also invented in Canada.  But for a great breakfast treat, there is nothing better than Blueberry pancakes with Canadian maple syrup.  Here is our favourite recipe that we use at our famous Canadian breakfasts at school.

Greater Toronto Language School

Blueberry Pancakes

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (preferably organic and free run)
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted (1/2 cup)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest and ½ teaspoon cinnamon
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter (1/4 cup)
and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended (do not over mix.)  Fold the blueberries and lemon zest into the batter.

Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop” on the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.



By Amalia Koundourakis – Soares

Director of Studies

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