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Maple Cinnamon Ripple Pancakes #Recipe

Forget the bacon and eggs breakfast! Spring is around the corner and it’s time to re-imagine the definition of breakfast with brand new recipes and products from the Spring PC® Insiders Collection™. 

If you’re ready to break out of your traditional breakfast routine and embrace international flavours and favourites from around the world, these new twists on classics from the Spring PC® Insiders Collection™ are the inspiration you were waiting for to discover their inner globalista in you and travel with taste.

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I will share a couple of my favourite recipes in the next few days, starting with this one

Maple Cinnamon Ripple Pancakes

  • 1 cup (250 mL) all-purpose flour 1 tbsp
  • (15 mL) baking powder
  • 1 large egg
  • 2 tbsp (25 mL) dark brown sugar
  • 3/4 cup (175 mL) 2% milk
  • 2 tbsp (25 mL) PC Black Label Normandy Style Salted Cultured Butter, melted
  • 3 tbsp (45 mL) PC Black Label Normandy Style Salted Cultured Butter
  • 1 tbsp (15 mL) PC Black Label Very Dark Pure Maple Syrup
  • 2 tbsp (25 mL) dark brown sugar
  • 3/4 tsp (4 mL) PC Black Label Cinnamon Spice
  • 2 tbsp (25 mL) PC 100% Virgin Cold-Pressed Coconut Oil
  1. Stir together flour and baking powder in bowl. Whisk egg in another bowl until fluffy; whisk in 2 tbsp (25 mL) brown sugar, the milk and melted butter. Pour liquid ingredients over dry and stir until just combined. Set aside.
  2. Melt 1 tbsp (15 mL) of the butter in small saucepan over medium heat; stir in maple syrup, 2 tbsp (25 mL) brown sugar and cinnamon. Reduce heat to low to keep warm.
  3. Heat large nonstick frying pan over medium heat. Melt half each of coconut oil and remaining butter. Pour 2 tbsp (25 mL) batter into hot pan; stir maple mixture and drizzle or swirl 1 tsp (5 mL) of it over raw surface. Repeat, making 6 pancakes. Cook for 1 to 2 minutes or until bubbles appear on surface and edges turn golden. Turn only once and continue cooking until second side is done. Remove from pan. Repeat, wiping pan clean and adding remaining coconut oil and butter after six pancakes have been cooked. Makes 12 pancakes.
  4. Serve immediately, with additional maple syrup, if desired.

Makes 4 servings Per 3 pancake serving: 420 calories, fat 24 g, sodium 450 mg, carbohydrate 44 g, fibre 2 g, protein 7 g

 

You can create your shopping lists here, and stay tuned for more tasty recipes!

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