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With an increasing amount of restaurants closing across the city in lieu of COVID-19, we have started a new initiative with a handful of restaurants and chefs. We will be bringing our readers recipes to favourite Toronto dishes from restaurants and chefs we know and love.
In a city that loves to eat out we are faced with some tough times ahead but that's not to say you still can't get your fix of Mildred's fluffy blueberry pancakes -- the ones people wait hours in line for. Mildred's has shared their famed pancake recipe with us, which you can also find on their website, but asks home cooks to tag Mildred's if you decide to post your creation on Instagram.
Bringing you Sunday brunch plans in the comfort of your own home.
Step 1: In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
Step 2: In a separate bowl, beat the eggs with the buttermilk and melted butter.
Step 3: Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.
The real trick to these is in the mixing. If you overmix the batter, your pancakes won’t be moist and delicate.
Step 4: In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.
Step 5: When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.
Step 6: Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.