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Classic Pancakes
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1 cup milk (or buttermilk)
1 egg, beaten
2 tbsp butter, melted
1 tsp butter for frying

In a large measuring cup or mixing bowl, whisk together dry ingredients.
Add wet ingredients and mix well.
Over medium-high heat, melt butter.
Ladle 2-3 pancakes into the frying pan.
When air pockets begin to form on the surface, flip the pancakes and cook for another 30-45 seconds.
Top with butter and maple syrup.
Enjoy!

Pineapple Upside-Down Pancakes
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1 cup milk (or buttermilk)
1 egg, beaten
2 tbsp butter, melted
1 tbsp butter
8-10 fresh pineapple rings, thinly sliced
fresh whipped cream for garnish
toasted coconut for garnish

Mix classic pancake batter and set aside.
Over medium-high heat, fry pineapple rings in a non-stick frying pan until they are caramelized on both sides. Set aside.
Place one pineapple ring in the centre of the hot frying pan.
Pour batter over top beginning in the centre and working your way out until you’ve created an inch border around the ring.
When bubbles have formed on the surface, flip the pancake and cook for another 30-45 seconds.
Top with fresh whipped cream and toasted coconut.
Enjoy!

Chocolate Hazelnut Pancakes
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1 cup milk (or buttermilk)
1 egg, beaten
2 tbsp butter, melted
1 tsp butter, for frying
2 tbsp cream
1⁄2 cup chocolate hazelnut spread
sliced strawberries for garnish

Mix classic pancake batter and set aside.
In a small saucepan, gently heat cream and chocolate hazelnut sauce just until they’re combined.
Pour mixture into a squeeze bottle and set aside.
Over medium-high heat, melt butter.
Ladle 2-3 pancakes into the frying pan.
Using sqeeze bottle, create chocolate-hazelnut swirls in each pancake beginning in the centre and working your way outwards.
When air pockets begin to form on the surface, flip the pancakes and cook for another 30-45 seconds.
Top with more chocolate-hazelnut sauce and sliced strawberries.
Enjoy!

Sweet & Spicy Pancakes
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1⁄2 tsp salt
1 cup milk (or buttermilk)
1 egg, beaten
2 tbsp butter, melted
1 tsp butter, for frying
1⁄2 cup corn kernels
2 tbsp pickled jalapenos, finely diced
3 slices cooked bacon (optional)
Brown sugar BBQ butter for garnish

Mix classic pancake batter and add corn, jalapeno and bacon.
Over medium-high heat, melt butter.
Ladle 2-3 pancakes into the frying pan.
When air pockets begin to form on the surface, flip the pancakes and cook for another 30-45 seconds.
Top with brown sugar bbq butter.
Enjoy!

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