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BREAKFAST DELIGHTS


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French Pancakes
Homemade Maple Syrup
Blintz Filling for Pancakes

French Pancakes (not buttermilk fat pancakes, but not quite "Crepes" either)

Ingredients:

  • 3 cups of Flour
  • 5 1/4 teaspoons of Baking Powder
  • 3/4 teaspoons of salt
  • 3 Eggs
  • 2 3/4 cups of Milk
  • Butter
Instructions:
  • Combine and mix flour, baking powder and salt in a large mixing bowl
  • Add milk, then eggs -- all while stirring
  • Stir batter until it is smooth and no longer clumpy
  • In a frying pan, turn heat to High and add a table spoon of butter
  • After butter is melted (ensure that butter has touched all corners of the round pan), use a laddle to scoop about 1/2 cup of batter on frying pan
  • Quickly, use a spatula to flatten batter in pan to a few millimetres thick (thinner than an average american pankake)
  • Flip pancake when it is brown enough on the bottom
  • Take off pancake when it is brown on the second side
  • stack pancakes onto a plate
  • Scoop another laddle of batter onto the frying pan (add another teaspoon of butter to the naked frying pan between every pankake scoop)
For details on making your own warm maple-flavoured syrup or to fill pancakes with cream cheese "blintz" filling, see recipees below.

Homemade Maple Syrup (Tastes just like the real thing!)

Ingredients:

  • 1 1/2 tablespoon of butter
  • 2 cups of brown sugar
  • 1 cup of boiling water
  • 2 teaspoons of maple flavouring (optional)
Instructions:
  • Mix butter and only 1 cup of brown sugar in a small cooking pot
  • Cook and stir over medium heat until sugar is melted but not dark
  • Add boiling water, stir slowly, and then add the remaining brown sugar
  • Bring to boil, stir often, for about 10 minutes
  • Add maple flavouring, stir some more for a minute
  • Let sit for a few minutes to cool off, then serve


Cream Cheese "Blintz" Pancake Filling
(Sweet and tangy! Should be used with French Pancakes (see above). Also can be used in conjunction with Homemade Maple Syrup (also see above) if you really want to knock folks socks off.)

Ingredients:

  • 4 egg yolks
  • 1/4 cup of lemon rind
  • 8 tablespoons of sugar
  • 2 small packages of vanilla sugar
  • 2 pounds of pressed cottage cheese
  • 1 cup of raisins
  • 4 beaten egg whites
Instructions:
  • Mix egg yolks, sugar, vanilla sugar, cottage cheese, raisins and lemon rind thoroughly in a large mixing bowl.
  • Beat egg whites to a fluffy meringue texture (until there is almost no more egg white liquid at the bottom). Add a pinch of white sugar during the beating to thicken the whites.
  • FOLD in delicately the fluffy egg whites into the rest of the mixture, so you don't beat the fluffiness out of them.
  • Prepare French Pancakes, then once ready. Pour a few spoons of blintz filling in the middle of the pancake and wrap the pancake into a little roll.
  • Place all the stuffed pancake rolls in line in a 1" deep baking pan and bake for 40 minutes at 350 F.
Filling should be enough for 10 pancakes.


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