Celebrate Canada Day with Pancakes from Homegrown!

Recipes excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
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Pancake Primer 

Here are some PHEc tips to ensure that every pancake and waffle is perfect.

• ​Measure all of the dry ingredients using a dry measuring cup.
• Measure liquid ingredients using a glass or wet measuring cup.
• No buttermilk? Make your own - use the same amount of milk, make sure it is 1% MF and add 1 tbsp (15 mL) apple cider vinegar.
• Don't overstir pancake batter, it should be slightly lumpy.
• Preheat oven - if you want everyone eating their pancakes at the same time, including you, place cooked pancakes on an oven -proof pan, keep them in the oven as you cook the entire recipe and serve all at one.
• We like to use nonstick pans, which are best heated over medium heat.
• If you are using an electric griddle, heat to 375F (190C).
• To avoid adding extra fat calories, use a pastry brush to lightly coat the pan with oil.
• Flip only once, after the top side has bubbles showing.
• Use maple syrup sparingly. Yes, it's Canadian, yes, it tastes delicious and yes, it contains sugar. A little goes a long way.
• For an extra special treat, warm the syrup before serving.
• Leftover pancakes can be wrapped and frozen for a quick weekday breakfast. Stack between sheets of waxed paper or parchment paper and freeze in either a resealable freezer bag or a container. Frozen pancakes can be quickly reheated in toaster, oven, or in microwave. 

Five Canadian Whole Grain Pancakes: OHEA members have created five excellent pancake batters using a variety of Canadian grains and flour - just mix the batter and follow the Pancake Primer method (above) to make a perfect Canadian pancake. Once the pancakes are dished out, drizzle with 100% maple syrup.

Whole Grain Wheat Batter -Mairlyn Smith, P.H.Ec. 

Ingredients:
1 cup (250 mL) whole wheat flour, or spelt flour 
1/4 cup (60 mL) natural wheat germ 
1/4 cup (60 mL) ground flaxseed
1 tbsp (15 mL) baking powder 
1 tsp (5 mL) cinnamon
1 omega-3 egg
1 1/2 cups (375 mL) skim or 1% milk

Method:
In a large bowl whisk together flour, wheat germ, flaxseed, baking powder and cinnamon. In a separate bowl, beat together the egg and milk. Add to the dry ingredients and mix just until lumpy (it will make sense when you see it). Cook according to instructions in Pancake Primer, above.


Cornmeal Pancake Batter- Mairlyn Smith, P.H.Ec. & Michele McAdoo, P.H.Ec. 

Ingredients:
2 cups (500 mL) skim milk
1/4 cup (60 mL) packed, dark brown sugar 
2 omega-3 eggs
3 tbsp (45 mL) canola oil
1 1/2 cups (275 mL) whole wheat flour, or spelt flour 
1 1/2 cups (375 mL) whole grain medium grind cornmeal 
1 tbsp (15 mL) natural wheat germ
3 tbsp (45 mL) baking powder 
1 1/2 cups (375 mL) blueberries (optional)


Method:
In a large bowl whisk together milk, sugar, eggs and canola oil. Stir in flour, cornmeal, wheat germ and baking powder, until well combined. Before adding to the pan, stir the batter once more to ensure the cornmeal hasn't sunk to the bottom of the bowl. If desired, add ebluberries. Cook according to instructions in Pancake Primer, above.


Buckwheat Buttermilk Pancake Batter -Michele McAdoo, P.H.Ec. 

Ingredients:
1/2 cup (125 mL) buckwheat flour
1/2 cup (125 mL) whole wheat flour 
1 tbsp (15 mL) natural wheat germ 
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder 
1 1/2 cups (375 mL) buttermilk
1 omega-3 egg
3 tbsp (45 mL) canola oil


Method:
In a large bowl whisk together the flours, wheat germ, sugar, and baking powder. In a separate bowl, beat together egg, buttermilk and oil. Add to the dry ingredients and mix just until lumpy (it will make sense when you see it). Cook according to instructions in Pancake Primer, above.


Oatmeal Buttermilk Pancake Batter -Olga Kaminskyj, P.H.Ec. 

*Tip- start these pancakes 1 hour before baking time!

Ingredients:
2 cups (500 mL) buttermilk or plain kefir
2 cups (500 mL) large flake oats
2 omega-3 eggs
2 tbsp (30 mL) canola oil
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole wheat flour or spelt flour
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) ground flaxseed
1 tsp (5 mL) baking powder 
1 tsp (5 mL) baking soda


Method:
Combine buttermilk and oats in a large glass mixing bowl. Microwave on high for 1 minute; stir, cover and let stand for 1 hour to soften oats. In a separate bowl, whisk together eggs, oil and vanilla extract; stir into oat mixture. In a small bowl combine flour, sugar, flaxseed, baking powder and baking soda. Gently stir into oatmeal mixture until just combined. If the batter is running or very wet add 2 tbsp (30 mL) whole wheat flour and stir well. Cook according to instructions in Pancake Primer, above.


Basic Barley Pancake Batter- Wendi Hiebert, P.H.Ec.

Ingredients:
1 1/2 cups (275 mL) barley flour 
2 tsp (10 mL) baking powder 
2 omega-3 eggs 
2 tbsp (30 mL) liquid honey
1 cup (250 mL) skim or 1% milk


Method:
In a large bowl whisk together the flour and baking powder. In a separate bowl, beat eggs and beat in honey and milk. Add to the dry ingredients and mix just until lumpy (it will make sense when you see it). Cook according to instructions in Pancake Primer, above.