You know I love to eat. Every so often in my monthly newsletter, I share a favourite or new recipe I’ve found. Here’s a collection of what I’ve shared so far!
Fluffy No Fail Pancakes
I love pancakes, but specifically my mother’s buttermilk pancakes. I can’t tell you how many times I’ve made (and tweaked) this recipe over the years. From using whole wheat flour to changing buttermilk to greek yogurt which is currently my favourite variation. Here’s the original recipe from Mama Kay herself with the greek yogurt substitution if you’re so inclined – just in time for Pancake Day!
2 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
In a large bowl, mix all the dry ingredients together. Make a ‘well’ in the centre where you’ll pour the wet ingredients & set aside. In another bowl or larger measuring cup, pour:
2 cups of buttermilk (or substitute 1 cup milk, 2/3 cup greek yogurt (plain or vanilla)
1/4 cup canola or vegetable oil
Or you could combine in a shaker cup!
If you use the milk and yogurt, add the yogurt to the milk and mix. Crack in your two eggs (or separately in a bowl first if you’re worried about shells) and the add the oil, then mix everything together.
Pour liquid mix in to the dry ingredient well. Fold the flour in to the liquid before you begin to mix a little more rigorously. IMPORTANT NOTE: You don’t want to overmix to get the lumps out! Once all ingredients are combined, leave the batter to sit for 5 mins. Heat your pan to a low to medium. You want to slow cook them. If you turn the pan up too high, they’ll burn on the outside and be raw on the inside! I use butter in the pan, but you can also use oil. The amount will depend on the size of your pan. I use about a tablespoon for a large pan that fits 5 pancakes. Then start cooking your pancakes.
I like to use a measuring cup I used for the oil to scoop out the pancake batter. I have the batter just heaping out of that cup and it makes the perfect sized pancake. I leave them until you notice the bubbles in the batter. When you see those start to surface and pop, flip that bitch!
Whenever I make these, I make extra and freeze them! I put parchment paper between them and then stack them in a ziplock freezer bag. Any time you want one, you just pull it out and pop it in the toaster – no defrosting required! They come out crispy on the outside & fluffy on the inside!
Some of my favourite topping varieties are greek yogurt & berries, peanut butter & banana, or cinnamon & slipped apples! Enjoy!
The Best Brownies Ever
It’s zucchini season! Last year a friend shared a zucchini brownie recipe with me and I honestly can’t stop making them. You’d never know there was zucchini even in them! Pro tip: I got better results when I grated the zucchini instead of using my food processor. I’ve had them with and without the frosting. Incredibly good both ways. They’re super quick and easy to make. You can find the recipe here.
Slow Cooker Pulled Pork with Dry Rub
The day before Hurricane Fiona, I posted stories about the pulled pork roast I made in case we lost power (oh, sweet summer child – did I not know what we were in for). I got a lot of requests for this recipe so I’m sharing it here! This is an adapted version from Nadia G’s recipe.
1/4 cup parsley
3 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp oregano
1 tbsp salt
1 tbsp pepper
1/2 tbsp cayenne
3 cloves of minced garlic
I make the dry rub and coat the pork roast the night before. Coat all sides with the dry rub, keep in a bowl and cover until morning. When you’re ready to cook it, place it in the slow cooker and make your BBQ sauce.
1/2 cup apple cider vinegar
3/4 cup of ketchup or tomato paste (my preference is ketchup)
1/2 cup maple syrup
1 shot of whiskey (I like crown royal but I’ve also used rum)
1 clove garlic minced
1 red onion minced
1 chili minced if you like heat
Pour this over your roast in the slow cooker. I prefer to cook it on low for 8 hours but that can vary depending on the roast you choose and time you have. You can cook it on high for 3-4 hours. I prefer a boneless center roast but I’ve also used blade roasts and pork loin roasts as well.
Once roast is cooked, remove the roast from the cooker and set aside to rest, tenting with aluminum foil (exactly like it sounds – create a tent peak over the meat). Put the slow cooker back on high and sprinkle in 2-3 tbsps of cornstarch whisking continually. I like my sauce to be thicker so I usually go with 4 tbsps to thicken it up.
Once your sauce is at the desired thickness, turn off the slow cooker and begin to shred your roast. Once all the meat is shredded, return it to the sauce in the slow cooker, mix thoroughly and serve! Great for sandwiches, tacos – anything and everything! Also freezes well!
Bombay Breakfast Sandwich
You KNOW I love me a breakfast sandwich. In October, I worked with Nova Scotia Egg Farmers and came across this recipe for the Bombay Breakfast sandwich! If you’re looking for a spicy twist on a classic, this is it! It was so easy and delicious that it has become a favourite in our house.
You can check out the recipe video we create at Truro Buzz here!
Shaved Carrot & Apple Salad
Back when the Food Network was actually about cooking shows, and not reality competitions, I watched a lot of Everyday Italian with Giada De Laurentiis. One of my favourite recipes was this Shaved Carrot and Pear Salad with Curry Vinegrette. I modified it to use apple instead as I have them on hand more often than pears. We usually have honeycrisp or pink lady apples, but you can substitute your own favourite.
Shaved carrot is an awesome alternative to lettuce. It works really great with zucchini too! I much prefer the peeler method of the long thin strips to a spiral. Its soft and crunchy at the same time! Its so easy and quick to make – 15 mins and you’re done!
1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears or apples
2 tablespoons chopped fresh parsley leaves (dehydrated also works)
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper1/4 cup extra-virgin olive oil
1. Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
2. Combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. She recommends using a blender but you can also use a bowl and whisk, or shaker cup. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.