Around this time each year, people empty their pantries of all the unhealthy items they may be tempted to eat over the next 40 days or so. It’s not all bad though, as it is tradition to kick off the lean times with a bang. Mardi Gras, Fat Tuesday, Shrove Tuesday, whatever you may call it, is always a great party.
Pancakes tend to be a staple of these parties. Traditionally, pancakes were made in order to use up all of the ingredients that weren’t typically consumed while fasting – milk, eggs, sugar.
Get in on the fun! We’re featuring gourmet pancakes in our hot counters all day long. Visit any of our stores and indulge in these delicious treats.
Or, if you are feeling up to it, get all the ingredients in-store and take a crack at our recipe below to make the most delectable hotcakes on the street!
Buttermilk Pancake Recipe
Ingredients (makes 10 pancakes)
|200 g||All-purpose flour|
|45 g||Granulated sugar|
|16 g||Baking powder|
|5 ml||Vanilla extract|
|25 ml||Sunflower oil|
Sift flour, baking powder and salt. In a separate bowl, mix sugar, egg, buttermilk oil and vanilla. Combine dry and wet ingredients using a whisk. Whisk for one minute (max). Let mixture rest 10 minutes. Cook on low heat on seasoned griddle or lightly oiled non-stick pan.
Top pancakes with one of the following:
- Nutella, chopped hazelnuts, warm butter and maple syrup
- Ricotta whipped with sugar, lemon zest, lemon oil, warm butter and maple syrup
- Mixed Berries cooked in maple syrup for 1-2 minutes with a touch of vanilla