You’ve probably noticed by now that I post a lot of pancake recipes…what can I say? Breakfast is my favourite meal of the day and I love to indulge once and awhile. From my classic pancake recipe to gluten free coconut pancakes, vegan chia seed pancakes and finally, everyone’s favourite blueberry pancakes, I really have expressed a lot of love for this dish!
This week, I happened to eat pancakes TWICE. I’d like to say that this was because I felt entitled to a big breakfast after a hardcore workout, but sadly this was not the case. I went cherry picking a few weeks ago and on this particularly lazy summer Sunday, I decided to crack open one of the jars of preserved cherries and make some pancakes out of ’em. I used my classic pancake recipe and sliced up a cup of cherries, reserving any extra juice. I carefully placed the cherries on the pancakes after pouring the batter in the pan, to keep them evenly distributed. I stirred in the reserved juice with a half cup of real maple syrup, which added an extra pop of cherry flavour. Fresh cherry pancakes were a real treat, and made for a decadent breakfast!
This week was also my last day of my contract. For the past year I’ve been producing a pre-school show called Creative Galaxy for Amazon Prime, and sadly, the show was wrapping up. My director took us out for lunch to Mildred’s Temple Kitchen, or “b’lunch” as they like to call it (when did ‘b’lunch become a thing?). I knew exactly what I wanted to order – their infamous blueberry pancakes.
“Mrs. Biderhof’s Blueberry Buttermilk Pancakes” are a must-have if you live in Toronto. Thick, rich, fluffy cakes are topped with Lanark County maple syrup, wild blueberry compote and whipped cream. I have a bottomless stomach, but even I was hard pressed to finish this tower or goodness (well, I also ordered a side of bacon…). I’m not sure who Mrs. Biderhof is, but apparently she has been making people happy since 1989, so says the little caption on their menu. Today she made me very happy, if not a bit sleepy!