5 steps to the best Homemade Pancakes

09 Saturday Jan 2016

Posted by notanotherfoodblogca in american, baking, breakfast, brunch, comfort food, easy, recipes, Uncategorized

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bacon, breakfast, butter, easy, food, homemade, pancakes, recipes

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These are the best homemade pancakes ever. Yup. I said it.

What I love about this recipe is that it’s so delicious and light, with the perfect amount of sweetness. It’s super easy to make, but you need to know a few key points before you can make the best pancakes (EVER):

All you ingredients need to be room temperature (even the buttermilk and egg). I find that a cold batter does not do well with a hot cast iron skillet.
You need fresh baking soda and baking powder, or else it won’t rise well or taste good.
Don’t overmix your batter (medium lumps) – use a fork.
Let your batter rest 5 minutes after mixing.
Use a cast iron skillet if you can!

Here’s the recipe for them, and ENJOY!

Buttermilk Pancakes + Meyer Lemon

13 Sunday Dec 2015

Posted by notanotherfoodblogca in breakfast, easy, recipes, summer, Uncategorized

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breakfast, easy, lemon curd, meyer lemon, pancakes

My breakfast for today: buttermilk pancakes, meyer lemon curd, candied meyer lemon and whipped crème fraîche.

In other words, I’m still in denial about winter (hey, it’s not a cold December, right??)!

Meyer lemon always interested me, I always thought it was a fancy kind of lemon, which it kind of is – tastes like a cross between a lemon and an orange…and you also may have a bit of trouble finding it at your local grocery. But the taste, YUM!! I love lemons but these lemons I love as well, they’re a bit less sour and are smaller than regular lemons.

The highlight of this recipe was definitely the meyer lemon curd. WOW. What a delicious and creamy custard, I couldn’t stop eating it. Definitely was surprised by how good the meyer lemon tasted. YUM!!! I want to try making lemon bars with them next!!

Get the Recipe!

Sorry, McDonald’s

25 Sunday Jan 2015

Posted by notanotherfoodblogca in breakfast

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breakfast, mcdonalds, sausage

I caved.

Last night I had the bright idea to go to my old buddy McDonald’s—an idea that I now feel deep regrets for. The moment the fries touched my lips I knew I would fall into a slightly nauseous and sickly food coma.

Well, after waking up with a splitting headache and nasty hangover this morning, I decided to forego McDonald’s again for breakfast and instead recreate their classic breakfast sandwich: the Sausage and Egg McMuffin.

It was so simple to make, and the result is an amazingly fresh, nausea-free, and juicy sandwich, that puts McDonald’s to shame.

Keep in mind these two important steps:

Sausage

I grabbed a few breakfast sausage links from St. Lawrence Market’s Sausage King, removed the meat from its casing, formed them into patties and then tossed it into a pan to fry. You can really taste the high quality, with their meat sourced from Ontario farms and free of any fillers or preservatives. The pork is not at all salty, and has the perfect balance of flavours with a slight hint of herbs and spices.