Making Perfect Pancakes – Start your Day off Right

Foodland Ontario - Strawberry Oatmeal Pancakes
Foodland Ontario - Strawberry Oatmeal Pancakes


THUNDER BAY – Food and Drink – Everyone seems to swear by a different pancake recipe. How can you griddle up the perfect pancakes for your Saturday morning breakfast? With chemistry, of course. Just in time for National Pancake Day, this video from Reactions will show you how to use chemistry to improve your flapjacks.

Pancake recipes come in countless varieties. In Thunder Bay the Finnish Pancake is one of the most popular.

How do you make your favourite pancakes? While mixes are popular, and there are some great mixes out there to try – Ever try Coyote Pancakes? Off all the mixes out there, that is one of my favourites. There are many mixes to choose from, but making your pancakes from scratch lets you have full control over the process.

Strawberry Oatmeal Pancakes

Foodland Ontario - Strawberry Oatmeal Pancakes
Foodland Ontario – Strawberry Oatmeal Pancakes

Strawberries add a burst of flavour and moistness to these very tasty and satisfying pancakes. Serve more juicy sweet berries and drizzle of maple syrup

Preparation Time: 10 minutes
Cooking Time: about 6 minutes per batch
Standing Time: 10 minutes
Makes 12 pancakes

1-1/4 cups (300 mL) buttermilk
1 cup (250 mL) large-flaked rolled oats
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) each baking powder, baking soda and cinnamon
1/4 tsp (1 mL) salt
2 Ontario Eggs
2 tbsp (25 mL) Ontario Maple Syrup
2 tbsp (25 mL) vegetable oil (approx)
1 tsp (5 mL) vanilla
1 cup (250 mL) diced Ontario Strawberries
1-1/2 cups (375 mL) sliced Ontario Strawberries

In large bowl, combine buttermilk with oats; let stand for 10 minutes.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture. In small bowl, whisk together eggs, maple syrup, oil and vanilla. Stir into oat mixture. Gently stir in diced strawberries.

Heat large nonstick skillet over medium heat. Brush with thin layer of oil. For each pancake, drop 1/4 cup (50 mL) batter onto skillet and cook for 4 minutes or until edges are dry and bottoms are golden. Flip and cook for 2 minutes or until golden and puffed. Repeat with remaining batter, brushing with oil between batches and adjusting heat as necessary. Serve topped with sliced strawberries.

Nutritional Information:
1 Pancake
PROTEIN: 5 grams
FAT: 4 grams
CARBOHYDRATE: 19 grams
CALORIES: 131
FIBRE: 2 grams
SODIUM: 210 mg