butter and pure Canadian maple syrup for condiments
Takes ,
serves 2.
Instructions
Preheat oven to 200°F. Have a parchment-lined baking sheet ready to keep cooked pancakes warm in the oven. Have an additional oven-safe platter ready to keep peameal bacon warm. Place breakfast plates over the burner vent on the stove top, or warm them in the oven or warming drawer.
Prepare the pancakes: In a small bowl, whisk together pancake mix, milk and egg. Add melted butter and whisk again.
Heat a large non-stick skillet or griddle over medium heat. Rub with oiled paper towel. Pour in 2/3 of a ladle of batter per pancake and cook until surface has a few bubbles and the edges lose their glossiness, about 2 minutes. Flip with a thin Teflon spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to baking sheet in oven and cover loosely with aluminum foil.
Repeat process until all the batter is used, sprinkling the pancakes with either blueberries or corn and chives once they hit the skillet or griddle.
Cook the peameal bacon: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add slices of peameal bacon and cook for about 1 minute before flipping and cooking for another minute. Transfer bacon to platter in oven and cover with foil to keep warm.
Fry the egg: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add egg. Season with salt, pepper and a drop or two of Tabasco sauce.
Assemble breakfast: Place the largest of the three different types of pancakes onto a warmed breakfast plate. Add bacon. Place the second type of pancake on top, followed by the cooked egg. Top stack off with the remaining pancake. Add a dollop of butter and serve immediately with pure Canadian maple syrup.
Great Canadian Breakfast
Ingredients
For the pancakes, makes about 6:
1¼ cup pancake mix
1 cup milk
1 tablespoon melted butter
1 egg, room temperature
drizzle of vegetable or canola oil
To add onto the pancakes:
1 cup blueberries, washed
1 cup corn kernels, raw
1 tablespoon chopped chives
Additional ingredients, per guest:
3 pieces peameal bacon
1 egg, room temperature
butter, to fry bacon and egg
salt and pepper
drop or two of Tabasco sauce
butter and pure Canadian maple syrup for condiments
Directions
Preheat oven to 200°F. Have a parchment-lined baking sheet ready to keep cooked pancakes warm in the oven. Have an additional oven-safe platter ready to keep peameal bacon warm. Place breakfast plates over the burner vent on the stove top, or warm them in the oven or warming drawer.
Prepare the pancakes: In a small bowl, whisk together pancake mix, milk and egg. Add melted butter and whisk again.
Heat a large non-stick skillet or griddle over medium heat. Rub with oiled paper towel. Pour in 2/3 of a ladle of batter per pancake and cook until surface has a few bubbles and the edges lose their glossiness, about 2 minutes. Flip with a thin Teflon spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to baking sheet in oven and cover loosely with aluminum foil.
Repeat process until all the batter is used, sprinkling the pancakes with either blueberries or corn and chives once they hit the skillet or griddle.
Cook the peameal bacon: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add slices of peameal bacon and cook for about 1 minute before flipping and cooking for another minute. Transfer bacon to platter in oven and cover with foil to keep warm.
Fry the egg: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add egg. Season with salt, pepper and a drop or two of Tabasco sauce.
Assemble breakfast: Place the largest of the three different types of pancakes onto a warmed breakfast plate. Add bacon. Place the second type of pancake on top, followed by the cooked egg. Top stack off with the remaining pancake. Add a dollop of butter and serve immediately with pure Canadian maple syrup.
Great Canadian Breakfast
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Pancakes, peameal bacon, a fried egg and a few flavour enhancements all help this idea stack up as a solid breakfast idea!
The idea for the GREAT CANADIAN BREAKFAST came to me after a visit to our local diner. The menu listed a “workingman’s special” – three eggs, two sausages, two rashers of bacon, three pancakes, a piece of French toast and a “generous” helping of… wait for it… baked beans! Oh, and if you ordered it, you’d get free coffee refills!
I was like, “Free refills? You kidding me?” I’d be looking for a free wheelbarrow to roll me outta there!
Although that menu offering wasn’t for me, it did get me thinking – what about something a bit (read: a whole lot) lighter? Something for men, women and kids too. Well, I’m hoping everyone takes a shine to this fun creation – it sure is delicious!
Here’s our take on the GREAT CANADIAN BREAKFAST!
MAKE IT GREAT
When you go to make this recipe, make it your own. Select stuff that reflects the bountiful food grown and produced in Canada. For the add-ins and add-ons, please remember to support your local growers and farmers. Buy organic if you can too. Proud!
PANCAKES
Each breakfast plate will need three pancakes, and you can just make the pancakes smaller for kids. Cook the first pancake plain, then sprinkle the second pancake with berries or diced fresh fruit as soon as the batter hits the grill or pan. Similar treatment for the third pancake, but sprinkle the batter with corn and chopped chives. Plain, fruity and savoury.
PEAMEAL BACON
I love the soft, buttery taste of peameal bacon. I also find it less salty than most bacon, making it a perfect pairing with the pancakes.
THE EGG
An egg is something I’ve always enjoyed eating for breakfast. Although my taste as of late has leaned towards soft-boiled, I couldn’t help but add one sunny-side up for this recipe, dusted with a hint of salt, pepper and a sprinkle of Tabasco.
THE STACK
I love the response I get every time I serve this stacked breakfast treat to family and friends. To stack: place the largest of the three pancakes down on a breakfast plate. Add the pieces of cooked peameal, add the second largest pancake, then the egg, then the last pancake right on top. Swipe a knob of butter across the top, hand off the maple syrup and tell the lucky recipients to dig in.
HOLDING PATTERN
If you’re making breakfast for more than two people, send everyone down to the dock for an early morning swim! Then, make the pancakes first, keeping them on a baking tray in an oven preheated to 200°F. Then, cook the bacon and keep it hot in the oven as well. Fry the eggs last and when they’re done, work lickety-split – assemble your stacks and serve straight away!
butter and pure Canadian maple syrup for condiments
Directions
Preheat oven to 200°F. Have a parchment-lined baking sheet ready to keep cooked pancakes warm in the oven. Have an additional oven-safe platter ready to keep peameal bacon warm. Place breakfast plates over the burner vent on the stove top, or warm them in the oven or warming drawer.
Prepare the pancakes: In a small bowl, whisk together pancake mix, milk and egg. Add melted butter and whisk again.
Heat a large non-stick skillet or griddle over medium heat. Rub with oiled paper towel. Pour in 2/3 of a ladle of batter per pancake and cook until surface has a few bubbles and the edges lose their glossiness, about 2 minutes. Flip with a thin Teflon spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to baking sheet in oven and cover loosely with aluminum foil.
Repeat process until all the batter is used, sprinkling the pancakes with either blueberries or corn and chives once they hit the skillet or griddle.
Cook the peameal bacon: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add slices of peameal bacon and cook for about 1 minute before flipping and cooking for another minute. Transfer bacon to platter in oven and cover with foil to keep warm.
Fry the egg: Heat an additional skillet on medium-high heat. Drop in a small knob of butter and swirl it around to melt. Add egg. Season with salt, pepper and a drop or two of Tabasco sauce.
Assemble breakfast: Place the largest of the three different types of pancakes onto a warmed breakfast plate. Add bacon. Place the second type of pancake on top, followed by the cooked egg. Top stack off with the remaining pancake. Add a dollop of butter and serve immediately with pure Canadian maple syrup.
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