June 23, 2020
Alberta is known for its high quality wheat—and Calgary is a city that loves its pancakes, par-ticularly during the first week of July.
Coyote Pancake & Waffle Mix is one of the area’s oldest and most iconic brands; the company was registered in 1897, when a millwright was hired to design and set up up a 40 barrel flour mill in Magrath, Alberta, powered by a water wheel drawing energy from the flow of the James River. Named for the high population of coyotes in the area, the famous mixes are based on high quality whole wheat flour, milled from hard spring wheat. With original, buttermilk and flaxseed varieties, all are simple to whisk together for a stack of pancakes or a batch of waffles, but can be a streamlined first step for other quick breads as well.
Classic Pancakes and Waffles
If you like, stir in a handful of fresh or frozen blueberries right before cooking. Alternatively, warm some berries in maple syrup to drizzle overtop.
1 cup Coyote Buttermilk Pancake & Waffle Mix
1 cup milk or water
1 egg (optional)
1 Tbsp sugar (optional)
Pancakes: Preheat griddle or skillet over medium-high heat. Place ingredients in mixing bowl and stir until smooth. Drizzle some oil on the skillet and swirl to coat. Ladle batter into the hot pan and cook for a few minutes, turning only once—bubbles on top indicate it’s time to turn. Makes about 10 pancakes.
Waffles: Heat waffle iron according to manufacturer's instructions. Whisk together 2 cups of mix, 1 1/3 cups milk, 1 egg and 2-3 Tbsp vegetable oil until smooth. Pour batter onto lightly greased waffle iron until 2/3 of the surface is covered; close lid. Wait 3-4 minutes, or until steaming stops and the waffles are golden. Makes about 6 waffles.
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