Our favourite recipes

Pancakes & Waffles

With a few changes to a time-honoured traditional recipe and giving special attention to presentation, this recipe will put the ohhhhh….into breakfast.

Ingredients

  • 1 1/3 cups (325 ml) sifted all-purpose flour
  • 4 tsp (20 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2/3 cup (150 ml) cornmeal
  • 2/3 cup (150 ml) milk
  • 1/3 cup (75 ml) maple syrup
  • 2 eggs, lightly beaten
  • 1/4 cup (50 ml) butter, melted
  • 1/4 cup (50 ml) maple syrup
  • 1/2 cup (125 ml) walnuts, coarsely chopped

Directions

Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Ingredients

  • 1/2 cup 125 mL maple syrup
  • 3 eggs 1/3 cup 75 mL milk
  • 1/2 tsp 2 mL vanilla
  • 1/4 tsp 1 mL salt
  • 6 slices 1/2 inch French bread (use day old)
  • 2 Tbsp 25 mL butter

Directions

Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single layer in 9 X 13 ” dish. Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides. Serve with maple syrup, maple butter or maple jelly. This recipe will serve about 6 people.

Ingredients

  • 2 eggs separated egg whites beaten stiff
  • 2 cups 500 mL buttermilk
  • 2 cups 500 mL all-purpose flour
  • 2 tsp 10 mL baking powder
  • 1 tsp 5 mL baking soda
  • 1/2 tsp 2 mL salt
  • 1/4 cup plus
  • 2 Tbsp 80 mL shortening
  • 2 Tbsp 30 mL maple syrup

Directions

Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes. Pour batter from cup or pitcher onto center of hot, (if necessary) oiled waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully. Sprinkle a few blueberries over the batter of each waffle as soon as it has been poured on iron (if desired) or when serving. Serve with maple syrup, maple butter or maple jelly. This recipe will serve about 6 people.

Ingredients

  • 1 1/2 cups 375 mL oatmeal
  • 2 1/ 2 cups 625 mL milk
  • 1 cup 250 mL flour
  • 1 Tbsp 15 mL maple syrup
  • 1/2 tsp 2 mL salt, optional
  • 1 tsp 5 mL cinnamon
  • 1 Tbsp 15 mL baking powder
  • 1 egg beaten
  • 1/4 cup 50 mL oil

Directions

In large mixing bowl, pour milk and maple syrup over oatmeal and let sit for 10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add to oatmeal mixture. Add egg and oil, mix well. Let rest for 3-4 minutes. Pour batter onto hot griddle. Flip pancakes over once when they are puffy, full of bubbles and lightly brown on one side. Serve with maple syrup, maple butter or maple jelly. Makes 10 to 12 pancakes.

Ingredients

  • 1 1 /2 cups 375 mL all -purpose flour
  • 3 1/2 tsp 17 mL baking powder
  • 3/4 tsp 3 mL salt
  • 2 Tbsp 30 mL natural bran
  • 1 egg beaten
  • 1 3/4 cups 425 mL milk
  • 3 Tbsp 45 mL butter or oil melted
  • 1 Tbsp 15 mL maple syrup

Directions

In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let rest for 3 -4 minutes. Pour batter onto hot griddle and cook on 1 side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side. Fold in a few fresh or thawed blueberries for a special treat. When a little maple syrup is added to batter mixture, a more even browning will occur. Serve with maple syrup, maple butter or maple jelly. This recipe serves 6.