July 9, 2020
Calgary is known for its city-wide pancake breakfasts throughout the first ten days of July—no matter where you are, in non-pandemic times you could smell flapjacks cooking in the early morning hours.
Fortunately, these classic buttermilk pancakes are simple to make at home, particularly if you start with Coyote Pancake Mix, which has been produced using local wheat in Magrath, Alberta since 1897. While most pancake breakfasts consist of pancakes and sausage (Spolumbo’s has been an iconic favourite and an engaged part of our community since 1992), you could round our your meal with homemade hash browns or home fries, English muffins, Bush’s Baked Beans and fresh fruit. Set up a breakfast bar (though we won’t see restaurant buffets operate for awhile, we can recreate the experience at home), or arrange everything on a platter to bring to the table—or the patio for brunch al fresco.
Homemade Home Fries
canola or other vegetable oil
chili powder (optional)
salt and pepper, to taste
Halve or quarter your potatoes if they’re large, and cover with water in a saucepan that will accommodate them. Bring to a simmer and cook for 10-15 minutes, until they’re just tender, but still on the firm side. Drain them well.
Set a large skillet over medium-high heat and add a generous pour of oil to the pan. Add the potatoes and cook, stirring frequently (try not to crowd the pan, so that they have a chance to brown, rather than steam), sprinkling with chili powder if you like, and salt and pepper to taste, until they turn golden. If you like, add a piece of butter (a tablespoon or two) to the pan fas well or a buttery flavour. Serve immediately.
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