BUTTERMILK PANCAKES

Buttermilk Pancakes

5

Minutes Prep Time

10

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Two large mixing bowls

• Whisk

• Measuring spoons and cups

• Large non-stick skillet or griddle

• Spatula

• Ladle or large spoon

• Butter knife

INGREDIENTS

• 2 eggs

• 1 egg yolk

• 1 tsp real vanilla extract

• 4 Tbsp white sugar

• 2 cups buttermilk

• 1 cup milk (2%)

• ⅓ cup water (as needed)

• ¼ melted butter 

• 3 cups all-purpose flour (roughly 400g)

• 1 tsp salt

• 1 tsp baking soda

• 2 tsp baking powder

• Butter or a neutral oil for frying

INSTRUCTIONS

1. In one of the large mixing bowls, combine all of your dry ingredients: the all-purpose flour, salt, baking soda, and baking powder. Stir well to evenly distribute the leavening agents throughout the flour.

2. In your second large mixing bowl, start by whisking the two eggs and additional egg yolk together until they're well beaten.

3. Add the white sugar, buttermilk, milk, and vanilla extract to the beaten eggs. Whisk everything together until well combined.

4. Slowly pour the melted butter into the wet mixture while whisking continuously.

5. Gradually add the dry mixture to the wet mixture, stirring gently. Remember, it's important not to over-mix your pancake batter. Some lumps are perfectly fine and will result in fluffier pancakes.

6. If your batter seems too thick, slowly add in the water, a tablespoon at a time, until the batter is pourable but still thick.

7. Let your batter rest for about 5 minutes. This allows the gluten in the flour to relax, leading to tender pancakes.

8. While your batter is resting, heat your large non-stick skillet or griddle over medium heat. Add a small amount of butter or neutral oil to the pan and allow it to melt, spreading it evenly over the cooking surface.

9. Use a ladle or large spoon to pour batter onto the skillet or griddle. Aim for pancakes of about 4-6  inches in diameter.

10. Cook the pancakes until bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes.

11. Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through. DO NOT PRESS DOWN.

12. Serve your pancakes immediately, with your favorite toppings.

EGGS BENEDICT TWO WAYS

Eggs Benedict Two Ways (Traditional and Lox)

20

Minutes Prep Time

30

Minutes Cook Time

2

Servings

EQUIPMENT YOU WILL NEED

• Medium saucepan

• Medium heat-proof mixing bowl

• Metal whisk

• Plastic wrap

• Paper towel

• Slotted spoon

• Nonstick skillet

INGREDIENTS

BAse

• 4 large eggs

• 2 English muffins 

• 2 sticks of unsalted butter (melted)

• 3 egg yolks (room temperature)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice + juice of half a lemon

• ¼ tsp salt (to taste)

• ¼ tsp ground cayenne pepper

• ¼ tsp garlic powder

Garnish

• Finely chopped chives

• Pinch of paprika

Traditional Eggs Benedict

• 2 slices of Canadian bacon

LOX BENEDICT

• 4-5 oz salmon lox

• 1 avocado 

INSTRUCTIONS

Watch the recipe video for how to prepare your hollandaise sauce. Once made, set it aside and cover the bowl with plastic wrap to prevent skin from forming over the top.

1. Poach the four large eggs. (Reference the video for tips.)

2. (FOR TRADITIONAL EGGS BENEDICT) Sauté the Canadian bacon in your skillet over medium to high heat.

3. Toast the English muffins to your liking.

4. (FOR LOX BENEDICT) Slice the avocado into long thin slices.

5. Assemble by placing the toasted English muffin halves on your plate, layer with the Canadian bacon or your lox and avocado slices, then place the eggs. Top with sauce.

6. Enjoy!