It’s MY House of Pancakes now.

INGREDIENTS:

Traditional Buttermilk Pancake

• 1 cup (240ml) buttermilk

• 1 egg

• 1 egg yolk

• 2 cups (300g) all-purpose flour

• ½ cup (120ml) whole milk

• 1/4 cup (62g) granulated sugar

• 1 teaspoon (4g) fine sea salt

• 1/4 teaspoon (1g) baking soda

• 1 tablespoon (12g) baking powder

• 2 tablespoon (21g) vegetable oil

• 1 tsp (4g) vanilla extract, optional

• Butter to finish

• Maple syrup to finish

Double Blueberry Pancake

Blueberry Buttermilk Pancake

• 1 cup (240ml) buttermilk

• 1 egg

• 1 egg yolk

• 2 cups (300g) all-purpose flour

• ½ cup (120ml) milk

• ½ cup (95g) fresh blueberries

• 1/4 cup (62g) granulated sugar

• 1 teaspoon (4g) fine sea salt

• 1/4 teaspoon (1g) baking soda

• 1 tablespoon (12g) baking powder

• 2 tablespoon (21g) vegetable oil

• 1 tsp (4g) vanilla extract, optional

• Whipped cream to serve

Blueberry Sauce

• 2 ½ cups (285g) fresh blueberries

• 1 cup (200g) granulated white sugar

• ½ cup (120ml) water

• ¼ cup (60ml) maple syrup

• 1 tablespoon (17g) light corn syrup

• 3 tablespoons (55g) tablespoon lemon juice

• Whipped Cream:

• 1 cup (240ml) heavy whipping cream

• 2 tablespoons (14g) powdered sugar

• 1 tablespoon (15g) creme fraiche, optional

Cinn-A-Stack Pancakes

Traditional Buttermilk Pancake

• 1 cup (240ml) buttermilk

• 1 egg

• 1 egg yolk

• 2 cups (300g) all-purpose flour

• ½ cup (120ml) whole milk

• 1/4 cup (62g) granulated sugar

• 1 teaspoon (4g) fine sea salt

• 1/4 teaspoon (1g) baking soda

• 1 tablespoon (12g) baking powder

• 2 tablespoon (21g) vegetable oil

• 1 tsp (4g) vanilla extract, optional

• Whipped cream to serve

Cinnamon Spread

• 1 cup (225g) brown sugar

• 1 Tbsp (14g) muscovado sugar

• ½ cup (120ml) water

• ½ cup (120ml) maple syrup

• 2.5 Tbsp (17g) cinnamon

• 1/3 cup (84g) butter

• 1 teaspoon (7g) fine sea salt

Vanilla Cream Cheese Glaze

• 4 oz (115g) cream cheese

• 3/4 cups (90g) powdered sugar

• 1 vanilla bean

• 2 tablespoons (35g) whole milk

INSTRUCTIONS:

Traditional Buttermilk Pancake

1. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt. Whisk together until fully combined.

2. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor.

3. Preheat a griddle, or non-stick skillet, over medium heat. Once to temperature, lightly spray with cooking spray.

4. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.

5. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.

6. Top with butter and drizzle with maple syrup to serve.

Double Blueberry Pancakes

Blueberry Sauce

1. In a small saucepan combine blueberries, sugar, maple syrup, corn syrup, and, water and bring to a boil over medium-low heat. Once boiling, bring mixture to a simmer and cook for 6-8 minutes, stirring occasionally.

2. Cut heat and pass through a fine mesh strainer into a small mixing bowl, then fold in a ½ cup of fresh blueberries. Let cool at room temperature

Whipped Cream

1. Add heavy cream to a medium sized bowl and whisk aggressively until it begins to thicken.

2. Add powdered sugar, and continue to whisk until soft peaks have formed.

3. Optionally, creme fraiche can be folded in at the end for extra flavor.

Double Blueberry Pancakes

1. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, and salt. Whisk together until fully combined.

2. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor.

3. Once homogenized, fold in fresh blueberries.

4. Preheat a griddle, or non-stick skillet over medium heat. Once to temperature, lightly spray with cooking spray.

5. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.

6. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.

7. Top with blueberry sauce and a dollop of whipped cream.

Cinn-A-Stack Pancakes (Uses Traditional Buttermilk Pancake Recipe)

Cinnamon Spread:

1. In a small saucepan add brown sugar, muscovado sugar, and water. Slowly heat the mixture to dissolve.

2. Once dissolved, add maple syrup and bring to a boil.

3. Heat mixture to 230°F (110°C) and cut heat. Stir in cinnamon until fully combined.

4. Add cold butter to the cinnamon mixture and stir to mount butter into the spread. Season with salt to finish.

5. Move to heat proof storage container and allow to cool at room temperature

Vanilla Cream Cheese Glaze:

1. To a medium sized bowl add cream cheese. Using an electric beater, mix the cream cheese until softened and spreadable.

2. Begin to add the powdered sugar one half at a time. Mix until fully combined.

3. Beat in whole milk until mixture is smooth

4. Add 1 scraped vanilla bean, and fold into mixture using a rubber spatula until evenly distributed.

Cinn-A-Stack Pancake:

1. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt. Whisk together until fully combined.

2. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor. 

3. Preheat a griddle, or non-stick skillet over medium heat. Once to temperature, lightly spray with cooking spray.

4. Once hot spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.

5. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.

6. To assemble, place a pancake on a large round plate then spread cinnamon sauce onto the pancake. Repeat this step until your stack is 4 pancakes tall. Spread your top pancake with the cinnamon sauce, then drizzle with your cream cheese glaze.