Fluffy Canadian Pancakes Recipes

CANADIAN BEST EVER PANCAKES AND PANCAKE MIX

Steps:

• BEST PANCAKE MIX: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs.
• Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes about 15 cups.
• BEST EVER PANCAKES: In bowl and using fork, stir together 2 cups Best Pancake Mix, water, egg and nutmeg until blended.
• Heat griddle over medium high heat; brush with butter. Using 1/4 cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill inches.
• Using spatula, turn and cook for about 1 minutes or until bottom is golden brown. (Pancakes can be layered between waxed paper, wrapped well in plastic wrap and frozen in airtight container or freezer bag for up to 2 weeks.) Makes nine 4inch pancakes.
• ONE MINUTE PANCAKE SANDWICHES: With pancakes in the freezer, it's easy to whip up a quick and nutritious portable breakfast the whole family will enjoy. Simply pop frozen pancakes into a toaster or toaster oven and warm through, then sandwich together with you choice of flavorful fillings. Serve with a glass of milk and you have a complete meal.
• PIGGIE IN A BLANKET: In nonstick skillet, cook 1 breakfast sausage over medium high heat, or microwave at High for 2 minutes, or until no longer pink inside. Spread 1 pancake with 1 1/2 teaspoons maple syrup; wrap pancake around sausage, securing with toothpick.
• FRUIT AND CHEESE: Thinly slice one quarter of an apple or pear and 1 oz. Cheddar cheese; sandwich between 2 pancakes.
• HONEY AND BANANA: Spread 1 tablespoons creamed honey evenly over 2 pancakes; top 1 with half a thinly sliced banana. Sandwich together.
• CREAM CHEESE AND RAISIN: Spread 2 tablespoons spreadable cream cheese evenly over 2 pancakes; sprinkle with 1 tablespoons raisins. Sandwich together.
• Easy Cooking Canadian Living's Best.

PUFFY CANADIAN PANCAKES

Steps:

• Preheat oven to 425.
• Sieve flour into bowl and make a well in the centre.
• Break the eggs into well.
• Use a whisk to slowly blend the egg and flour into a smooth mixture.
• Add milk as it thickens.
• Whisk until smooth.
• Let stand for 10 minutes.
• Meanwhile, heat an oven-proof crepe pan on stove.
• When hot melt butter in pan.
• Pour batter into hot pan and put pan in hot oven for 15 minutes.
• Pancake is done when batter is puffy and golden brown.
• Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections.
• Slice into quarters and serve immediately before it loses its puffiness.