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Breakfast Recipes

15 August 2007

Grizzly Pancakes with wild berries: Bears love them

Grizzly_cakes

Grizzly Pancakes with wild berries - they really do attract bears, hence the name we gave them. Grizzly Pancakes were one of the more exciting recipes we made during the camping trip, because they attracted some very large guests of the Ursine kind. 

We were camped in the middle of a lush wild blueberry and raspberry field at Tyaughton Lake, in the the Southern Chilcotin, British Columbia. You could basically reach out of the tent and snack on a sea of wild berries (we wouldn't normally camp in the equivalent of a fruit shop for bears but we had no choice as this was the designated site). We decided to use the berries in our buttermilk pancakes to liven them up a little.

When we made this recipe, a Grizzly sow and her two cubs decended on us as they couldn't resist the enticing smell of the pancakes.

The bear family ventured down about 20 metres away from our camp and sniffed the heady air for a few seconds but decided that perhaps it was better just to stick to plain berries for now. We were quite relieved.

** PLEASE NOTE:
Please be assured that we practice bear awareness whenever we are camping. We love bears, but have a very healthy respect for them.

We always cook away from our campsite, keep our site meticulously clean and keep all our food in designated bear caches.

We were camped at Tyax Lake Resort and these bears had been in the area for a couple of days before our arrival.

Sometimes it is impossible to avoid interaction with bears when you are in their territory. the important thing to do is to do everything you can to minimize such interactions and do not do anything to invite them.

It was merely a coincidence that they appeared when we were cooking brekkie that morning. They were there for the abundance of berries, not our pancakes.

We don't mean to be flippant about attracting bears into a campsite...it was just a coincidence that made a good story!
      

Wild_berries_for_hotcakes
Wild Berry Grizzly Pancake Recipe

Dry ingredients:
1 cup of unbleached flour
1/2 tsp of sea salt
1 tsp of baking soda
1/2 tsp of baking powder

Other ingredients:
1.5 cups of buttermilk
1 large egg
3/4 cup of sour cream
1/3 cup of butter
1 cup of wild bluberries
1 cup of wild raspberries
Raspberry sauce or maple syrup for topping

Method:

  1. In a large bowl mix the dry ingredients together well.
  2. In a separate bowl, mix the buttermilk, egg and sour cream. Add the dry mixture to this bowl and stir gently with a wooden spoon until the batter comes together.
  3. Heat up a pan or griddle on a medium heat and add about 1 tsp of butter to the pan. Swirl the pan around to coat the base with butter.
  4. Pour in about 1/2 a cup of the batter mixture into the pan and then gently push several blueberries and raspberries into the batter mixture.
  5. Once bubbles start to appear on the surface of the pancake, flip it over gently with a spatula and cook the other side until golden brown.
  6. Remove the pancake and repeat the process with the remaining batter.
  7. To keep the pancakes warm, while cooking the rest of the batter put them on a plate and cover them with a lid or another plate.
  8. Once ready, serve with a dollop of butter, raspberry sauce or maple syrup.

Enjoy...but keep an eye out for grizzlies.

01 July 2007

My favourite breakfast

Dippy_egg_breakfastsl_2

I am not one for fancy breakfasts. The most indulgent thing I have ever eaten in the mornings are scrambled eggs from Bills in Sydney. Bills is a popular breakfast and lunch establishment owned by Bill Granger, otherwise known as 'the Eggmaster'. And rightly so. His eggs are famous for being terribly rich and fattening - a combination that I can't cope with in the morning.

That's why I love a dippy egg and vegemite soldiers...I usually have this for brekkie every weekend. Sometimes Nic manages to coerce me into having French toast with smoked bacon or crepes but not today. It's dippy egg time! Yes, I am almost 30 and I still love dipping my soldiers into my egg! It can't be too runny though. It has to be hardening on the outside with a little golden liquid in the centre. Delicious.

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BCSPCA - Vancouver