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New look for Canada Day pancake celebrations

This week's recipes include Canada Day pancakes and Canadian sugar pie
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

Canada Day will be celebrated much differently this year, thanks to the restrictions that COVID-19 has placed on our summer fun.

In Saskatchewan our gatherings are limited to 30 people, with physical distancing being a requirement so many community pancake breakfasts will not kick-start July 1 celebrations.

This week’s recipes give two ideas for stay-at-home Canada Day breakfasts or brunches. Happy Canada Day.

• • •

Canada Day Pancakes

2 cups flour
2 tsps. baking powder
pinch salt
1/4 cup cocoa powder
1/2 cup white sugar
1 cup milk
2 tbsps. vinegar
2 large eggs
3/4 tsp. red gel food colouring

Topping:

4 oz. cream cheese, softened
3 tbsps. whipping cream
1 1/2 tsps. milk
1 tbsp. maple syrup

To make the pancakes, sift together flour, baking powder and salt. Add cocoa powder and mix.

Add sugar, milk, vinegar, eggs and oil and whisk until batter is completely smooth. Add food colouring and whisk until batter is fully coloured.

Heat some butter in a non-stick pan over medium heat. Pour 1/3 cup of batter into centre of pan and cook for 2 minutes per side. Transfer pancake to a warmed plate and continue cooking until all batter is used.

To make the topping, use an electric mixer to beat cream cheese, sugar, cream, milk and maple syrup. Beat until smooth and slightly thick. 

Serve pancakes with topping. Cover all with warmed maple syrup. Topping recipe may be doubled. Left over pancakes may be frozen.

• • •

Canadian Sugar Pie

2 cups brown sugar
2 tbsps. all-purpose flour
1 cup milk
2 tbsps. unsalted butter
1 egg, beaten
1-9 inch pie crust

Preheat oven to 400 degrees F.

In a large pot, bring brown sugar, flour and milk to a boil then cook slowly until sugar is dissolved, about 5 minutes.

Add beaten egg and butter and whisk briskly until fully mixed but being careful not to over-cook.

Pour quickly into pie shell. Bake for 35 minutes. Remove from oven and cover rim of crust with foil to prevent burning. Return to oven and bake another 15 minutes. Cool until set then serve with a dollop of whipped cream. 

Joyce Walter can be reached at ronjoy@sasktel.net 

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