The Canadian top chef shares his secret to the perfect Father’s Day breakfast.
Chuck Hughes’ Buttermilk Pancakes (Approximately 10 pancakes)
- 3 tablespoons white vinegar
- 2 cups whole milk
- 2 eggs
- ⅓ cup melted butter
- plus 3 ½ teaspoons for skillet & pancakes
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons white sugar
- My Woodsman’s Canada Grade A Maple Syrup
DIRECTIONS In a medium bowl add white vinegar to milk to create instant buttermilk. Let sit for 5 minutes until mixture thickens. Whisk in eggs and melted butter. Set aside. In another medium bowl whisk together flour, baking powder, baking soda, salt and sugar. Slowly combine the dry mix to wet mix, stirring until batter is combined (small lumps are okay). Add butter to skillet and heat to a medium/high heat. Ladle in pancake batter. Once pancakes have bubbles on the top and are slightly dry around edges (about 2 – 2 ½ minutes) – flip over. Cook for another minute. Repeat until batter finished. Serve with butter and My Woodsman’s Canada Grade A Maple Syrup.
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