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Canadian Breakfast

Canadian breakfast

pancakes topped with yogurt and maple syrup, with breakfast sausages and fresh fruit

There’s nothing like sitting down to a a good old fashioned, big Canadian breakfast on Sunday morning. What exactly is a Canadian breakfast? Well there isn’t a set menu, but a common combination is pancakes with maple syrup, breakfast sausages (pork) and/or bacon. Usually there is fruit or hash browns (small cubes or shredded potatoes fried in a pan on top of the stove) dished up on the side. I love yogurt on top of my pancakes, sweetened with syrup.

But some people like their pancakes topped with butter and syrup, or jam, or some skip the sweet stuff and slap a fried egg on top.

You can substitute leftover pancakes for bread for sandwiches the next day, too.

Above is a pic of what I had for breakfast today, in Red Deer, Canada.

Pancake Recipe

(from Better Homes and Gardens Cookbook, a Canadian standard for recipes)

1 1/4 cups all purpose flour (white)

2 TBSP white granulated sugar (optional)

2 tsp baking powder

1/2 tsp salt

1 beaten egg

1 cup milk

1 TBSP cooking oil


Stir together flour, sugar, baking powder and salt. In a different bowl or container, beat egg and add oil and milk. Add all at once to flour mixture. Stir until blended, but still slightly lumpy. Pour about a 1/4 cup batter onto a hot lightly greased griddle or heavy skillet. Cook until golden brown on the bottom and bubbles appear and stay on the surface. The edges will look slightly dry. Flip to cook the other side until golden brown.

Serve while warm.  Top with butter and maple syrup.

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