the off season: breakfast of champions

Gold_04

6:45am – my alarm rang and I woke up after hitting snooze 3 times prior.  Like every Canadian in North America, I was up obscenely early for a Sunday to watch Canada defend its gold medal in the Olympic hockey final against Sweden.  I don’t usually watch hockey but I LOVE the Olympics and therefore Olympic hockey is something I can get behind.  I thought it would be appropriate to launch my OFF SEASON series with a sport related event and what better one than this gold medal final.  #GoCanadaGo!

gold_01

To celebrate this once every 4 year event, Maddy and I staged a Canadian themed breakfast as we watched the game.  Mike was already at work as his restaurant, like several others, were open bright and early for the final; so it was just Maddy, Charlie, and me.  Since neither of us had any team Canada gear to sport, we dressed in our reddest flannels and were set to whip up a batch of banana + blueberry pancakes.   As we sipped mimosas half awake, we sifted, mixed, and scooped.  We were in full pancake mode by goal 2.

gold_06

To get the fluffiest loveliest banana pancakes, Maddy and I tweaked a blueberry pancake recipe from the Out to Brunch cookbook by Donna Dooher + Claire Stubbs [and by tweak, I mean we simply added 2 ripped smashed bananas].

If you’ve been to Mildred’s Temple Kitchen for brunch in Liberty Village, then I’m sure you’re more than familiar with these pancakes.

Mrs. Biederhof’s Blueberry Buttermilk Pancakes
[makes a stack of 12]
…ingredients…
2 c all-purpose flour
1/4 c white sugar
1/2 tsp salt
2 1/4 tsp baking powder
1/2 tsp baking soda
2 lrg eggs
2 c buttermilk
1/4 c unsalted melted butter
1 c fresh blueberries
unsalted butter to grease the skillet
**and 2 ripe bananas

in a large bowl sift flour + sugar + salt + baking powder + baking soda
in a separate bowl beat eggs + buttermilk + melted butter
w/ a spatula combine dry + wet ingredients to make a thick, lumpy batter taking care not to over mix
in a non stick skillet, melt some butter over med-high heat | ladle 1/3c of batter into skillet + sprinkle w/ blueberries
*the pancakes puff as they cook so do not over crowd the skillet | we did 2 at a time
when bubbles appear on the surface + the edges begin to brown flip the pancakes and cook the other side | it should take 2-3 minutes per side

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To ensure we carried out the Canadian theme, [in addition to a dollop of whipped cream] we devoured these pancakes with maple syrup and a raspberry sauce [extra red!].

Raspberry Sauce
…ingredients…
6 0z container of fresh raspberries [or any other berry]
1/3 c sugar
1/3 c water

combine all 3 ingredients in a saucepan over med heat
mush up the berries with a fork | mix
let sauce reduce | mix every so often
if it starts to bubble up lower heat
cook for about 15-20mins

gold_07 gold_08

Nothing pairs better with a gold medal than golden brown pancakes.  Job well done to both hockey teams and to all the athletes who represented Canada in Sochi!

-Proud to be Canadian!

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