Canadian Recipe

Name: Piper Arms Waterloos Canadian Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1.75 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine sea salt; 1.25 cups milk (whole or 2%); 0.5 cups buttermilk; 1 unit large egg; 3 tbsp unsalted butter, melted + extra for cooking; 1 tsp pure vanilla extract; 0.75 cups Canadian maple syrup (preferably 100% pure); 2 tbsp unsalted butter, softened (for serving); 6 slices crispy bacon or peameal bacon (optional); 1 cup fresh blueberries or sliced bananas (optional); 1 tsp powdered sugar (optional)

Inspired by Piper Arms Waterloo

Time30m

Serves4

Make Canadian Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pancakes

1 3/4 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 1/4 cups milk (whole or 2%)

1/2 cups Buttermilk

1 unit large egg

3 tbsp unsalted butter, melted + extra for cooking

1 tsp pure vanilla extract

Toppings & Accompaniments

3/4 cups Canadian maple syrup (preferably 100% pure)

2 tbsp unsalted butter, softened (for serving)

6 slices crispy bacon or peameal bacon (optional)

1 cup fresh blueberries or sliced bananas (optional)

1 tsp powdered sugar (optional)

Method

Pancakes

Prepare dry ingredients

In a large mixing bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the milk, buttermilk, egg, melted butter, and vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to allow the baking powder and soda to activate.

Heat pan

Place a large nonstick skillet or griddle over medium heat. Brush the surface lightly with melted butter or oil. The pan is ready when a few drops of water sizzle and dance on the surface.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle (adjust to make larger or smaller cakes). Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook the other side until golden brown, about 1 to 2 minutes more. Transfer cooked pancakes to a warm plate and cover loosely with foil while you cook the remaining batter. Re-grease the griddle as needed.

Toppings & Accompaniments

Warm the Canadian maple syrup gently in a small saucepan over low heat or in the microwave in 20-second bursts until syrup is pourable but not boiling.

If using bacon or peameal bacon: cook strips in a skillet over medium heat until crisp (about 4–6 minutes per side for regular bacon) or until peameal is heated through and slightly caramelized. Keep warm.

To serve: stack 3–4 pancakes per person on plates, top with a pat of softened butter, pour warm maple syrup generously over the stack, and serve with bacon or fresh fruit on the side. Dust with powdered sugar if desired.