Pancakes are an indispensable part of the Canadian breakfast table. Whether classic with maple syrup and a little butter, with fruit or hearty with Canadian bacon, they are simply part of breakfast in Canada.
From a culinary point of view, Canada doesn't just offer Pancakes. It is therefore worth taking a short excursion into the Canadian cuisine.Jump to Recipe
The cuisine is international since many people from all over the world live in Canada. The colonial prehistory of the country has left its mark especially on French and English cuisine. Especially in the eastern regions of Canada, the cuisine is very strongly influenced by French dishes. Of course, you can also find typical North American fast food as Burger and French fries all over the country.
Fish and seafood are very popular on the coasts and large rivers. This is especially true for Salmon. In the interior of the country, there are mainly beef and game meat due to the large, wide forests. In the northern parts there are also unusual animal species on the menu, such as whale and seals, moose, caribou..
maple syrup is known far beyond the borders of Canada. It is extracted from the maple tree and mainly produced in the Quebec region. Maple syrup not only gives desserts (above all: Pancakes) a unique taste that is reminiscent of caramel. Tea and other maple-flavored foods are also available in Canada.
Definitely worth mentioning are blueberries, that are widely used in Canada. They are often used in the preparation of food. I love blueberries a lot, aspeically pure.
Homemade blueberry sauce tastes also very good especially when you sweeten it with maple syrup.
In contrast to other countries, such as Italy, the Canadian breakfast is generous. Canadians like to start the day with fluffy Pancakes, boiled eggs, scrambled eggs, fried bacon and sausages, baked beans, toast and jam. Bagels (so called: Montreal-Style-Bagels), Muffins and donuts are also welcome. In the freezing winter or after a night of partying Poutine (a kind of french fries with cheese and gravy) is also very suitable as a warming and filling breakfast.
As Pancakes are part of a typical Canadian breakfast and as they taste unbeatably good, I'll tell you the recipe. I also have a few tips on how your Pancakes soft and fluffy: You use buttermilk (not normal milk), some baking powder and baking soda for the dough. It is also important to separate the eggs and beat the egg whites separately until stiff. You have to carefully lift the egg whites under the dough. Doing so the Pancakes should be nice and light and airy.
The finished Pancakes sehen aufeinander gestapelt besonders appetitlich aus. Ihr könnt Sie mit mit süßen oder herzhaften Beilagen – je nach Geschmack – servieren. Ich empfehle sie Euch insbesondere mit der unschlagbar leckeren Blaubeersoße:
Well, now you definitely have the munchies for pancakes with blueberry sauce. And here are finally the recipes.
Enjoy baking and gourmandising!
Pancakes mit Blaubeersoße
For the pancakes:
- 150 g flour (Typ 405)
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pinch salt
- 1 egg
- 300 ml buttermilk
- 2 tbsp. butter (melted)
- Clarified butter for baking
For the blueberry sauce:
- 150 gr blueberries
- 2 tbsp. sugar
- 1 tbsp. lemon juice
- 120 ml maple syrup
- 1 tbsp. food starch
- 4 tbsp. water (cold)
- Mix baking powder, baking soda, salt and flour in a bowl.
- Separate egg.
- In a separate bowl, beat egg yolks with buttermilk. Add melted butter and stir well.
- Mix the liquid egg mixture with the dry ingredients to form a dough.
- Beat egg whites until stiff. Then carefully fold into the dough. This works best with a spatula.
- Heat 1 teaspoon clarified butter in a coated pan.
- Add 2 tablespoons of pancake batter to the pan. Bake for about 2-3 minutes on each side, until the pancake is golden-brown.
- Put the finished pancake on a plate, cover with aluminum foil and keep warm in the oven.
- Do the same with the rest of the dough. Stack the pancakes on top of each other and serve warm with the blueberry sauce.
- Put the maple syrup with the sugar, lemon juice and the blueberries in a small saucepan and bring to the boil.
- Reduce the heat and let the blueberry sauce simmer for about 5 minutes.
- Mix the cornstarch with 4 tablespoons of water and stir into the sauce. Let the blueberry sauce simmer for 1 to 2 minutes until it has thickened. Let cool down.
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