Founded in 1993 by Mike and Cynthia Beretta, Beretta Farms has become a recognized source of reliable, high quality hormone- and antibiotic-free meats, inlcuding organic and grass-fed beef, chicken, pork, turkey. To make eating high quality meats more accessible, Beretta Farms launched The Frozen Butcher, an online ordering and delivery system so you can have its products delivered to you anywhere in Canada.
Cynthia recommends doubling up on the recipe and freezing the leftover pancakes for quick and easy breakfasts during the busy week.
If you’re looking for something a little sweeter, try adding chocolate chips to the mix and topping with candied Beretta bacon! And always serve with pure Canadian maple syrup!
Cynthia’s buttermilk pancakes
Heat your griddle.
In a large bowl, whisk together flour, baking powder, baking soda and sugar.
Slowly whisk in eggs, buttermilk, butter, vanilla and cinnamon. If you have small to medium lumps in the batter, don’t fret; this is normal.
Once griddle is heated, grease with remaining butter and pour ½ cup portions onto the griddle about 2 inches apart. If you’d like to add fresh berries, now is the time to scatter them across the top of the batter.
Cook for 2-3 minutes. When pancakes start bubbling on top and are dry around the edges, it is time to flip them. Cook for another minute..
Repeat with the remaining batter.
Candied bacon
Preheat oven to 400 F.
In a medium bowl, combine both sugars.
Cook bacon slices on a rack in the oven until nearly crispy, about 8 minutes.
Remove bacon from the oven and immediately pat dry with paper towel. While they are still hot, toss them in the sugar mixture.
Return bacon to the rack and sprinkle with a little of the sugar mixture.
Cook around 4 more minutes, watch carefully so it doesn’t burn.
Remove from oven to cool. Chop into bits.
- Yield:
- 9 pancakes
