Celebrate February 16 with homemade pancakes. Try these tasty pancakes hot off the griddle:
- Apple pancakes: Dice or purée Ontario apples into your
favourite pancake batter and drizzle with Ontario maple syrup.
For apple gingerbread pancakes, sprinkle a little ginger into the
pancake mix. - Sweet potato pancakes: Enjoy flapjacks made with cinnamon,
Ontario eggs and sweet potato. Top with Ontario honey. - Potato pancakes: Serve a stack of Fluffy Potato Pancakes for
breakfast, topped with applesauce and maple syrup. Or try them
for dinner with gravy, ham and carrots. See recipe, below:
Fluffy Potato Pancakes
Ingredients:
- 1 cup (250 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 Ontario Egg
- 1-1/2 cups (375 mL) 1% milk
- 1 cup (250 mL) mashed Ontario Potatoes (see below)
- 2 tbsp (25 mL) Ontario Maple Syrup
- 1-1/2 tbsp (22 mL) canola oil
- 1 tbsp (15 mL) white vinegar
- Vegetable cooking spray
Preparation Instructions:
In bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
In separate bowl, whisk together egg, milk, potatoes, maple syrup, oil and vinegar; stir into flour mixture to combine.
Heat large nonstick skillet over medium heat; spray lightly with cooking spray. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 2 minutes or until bottoms are golden and edges look dry; turn and cook for 2 minutes longer or until golden and puffed. Repeat with remaining batter, spraying skillet and adjusting heat as necessary to prevent burning.
*Mashed Ontario Potatoes: In boiling lightly salted water, cook 2 to 3 (about 12 oz/375 g) Ontario Potatoes until fork-tender. Drain and mash with potato masher until no lumps are visible. Measure 1 cup (250 mL).
src: foodlandontario
