This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
A super-quick tomato sauce made using bottled passata does double duty in this restaurant favourite, acting as a sauce for both the chicken and pasta. Cost: $4.10/serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
Italian herb seasoning
bottle (660 ml)
sweet red pepper
salt and pepper
boneless skinless chicken breasts
per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate80 g
In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.
In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.
Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.
Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
chipotle chili in adobo sauce
ancho chili powder, ground cumin and salt
pork shoulder roast
diced peeled cored
soft corn tortillas
(6 inches/15 cm) heated
peeled, pitted and chopped
per serving: about
Total fat31 g
Saturated fat9 g
Total carbohydrate39 g
Stir together chipotle chili, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange slices of onion and pineapple in bottom of slow cooker; place pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to large bowl; let cool slightly.
Meanwhile, strain liquid from slow cooker through fine-mesh sieve into heatproof bowl; discard solids. Skim off fat. Return 1 cup of the liquid to slow cooker; discard remaining liquid. Whisk cornstarch with 1 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Using 2 forks, break pork into bite-size pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion, sour cream and cilantro.
This key ingredient in many Asian dishes is prized for its complex, spicy kick. To save prep time, skip the traditional mortar-and-pestle method and pulse the ingredients in a food processor to release their flavourful essential oils. The optional shrimp paste adds a delectable umami layer but can be omitted for a vegetarian version.
Prep time15 minutes
Total time30 minutes
2 1/2 tablespoons
whole green chilies
makrut lime leaves
, thinly sliced
, outer leaves discarded and chopped
chopped peeled galangal or
Per 1 tbsp: about
Saturated fat0 g
Total carbohydrate4 g
In dry skillet, toast coriander seeds, cumin seeds and peppercorns over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes; let cool for 5 minutes. In food processor, pulse until finely chopped, about 1 minute. Add whole and seeded chilies, lime leaves, garlic, lemongrass, shallots and cilantro. Pulse, occasionally scraping down side, until finely chopped, 3 to 4 minutes. Add galangal, shrimp paste (if using) and salt; pulse until evenly mixed, about 1 minute. (Make-ahead: Refrigerate in glass jar for up to 1 week or portion into ice-cube trays and freeze for up to 6 months.)