Canadian Pancake Feast
Number of servings : Prep time: Cooking time: 15 minutes Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet
Number of servings :
Prep time:
Cooking time: 15 minutes
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
Ingredients
2 slices fresh (or canned) pineapple, about 1/2 in (1 cm) thick
2 large unsmoked back bacon slices, about 2-3/4 oz (75 g) each
4 tbsp (60 mL) maple syrup
2-3/4 oz (75 g) self-raising white flour
1 oz (25 g) buckwheat flour
A pinch of baking soda
to taste Salt
1 egg
5 fl oz (150 mL) skim milk
Directions
To make the batter, sift both flours into a bowl, and stir in the baking soda and a pinch of salt. Make a well in the centre, break in the egg, and stir in a little of the flour; then gradually whisk in the milk to give a smooth batter. Alternatively, place all the batter ingredients in a food processor and blend until smooth. Set aside for 20 minutes to allow the starch grains to swell. When the batter is ready, heat a nonstick frying pan or griddle until very hot (lightly grease the pan with vegetable oil if necessary, blotting off the excess with paper towels). Stir the batter, then pour a small ladleful into the pan and cook it for about 3 minutes, until the top has bubbled and is no longer wet. Turn it over and cook for 2 to 3 minutes on the other side. Keep the first pancake warm and cook three more the same way. Heat the grill to high, then cook the pineapple and the back bacon slices for 8 minutes, turning them over halfway through cooking. To serve, stack two pancakes on each plate and top with the grilled back bacon, then the pineapple. Pour some maple syrup over the top and serve. Makes 2 servings. Variation: If you cannot find buckwheat flour, use whole wheat flour instead.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:788
