Classic Pancakes

Pancakes. They’re perfect for brunch on a lazy Sunday morning, over cups of coffee and a favoured blog or crossword puzzle. They’re known to improve a sad demeanor caused by reckless abandon and a headache-y hangover. And, in Calgary, they’re THE breakfast food of the Calgary Stampede. Community associations, non-profit organizations, and politicians hold pancake breakfasts – they’re an opportunity to connect with your neighbours, support a cause, or hear a government hopeful pitch their case for an upcoming election. We challenge ourselves to find as many pancake breakfasts as possible – there’s even a smartphone app that helps weary cowboys and cowgirls find their next flapjack.

Covered in maple syrup, maybe topped with berries and whipped cream. Sometimes, we slather butter on each flapjack, watching it melt and ooze into its pores. Every bite is more delicious than the last, and it leaves us wanting more. The rumours are true – we just can’t get enough pancakes during the Calgary Stampede.

It should come as no surprise that, this weekend, I jumped on the flapjack chuckwagon.

Diet shmiet, right? No self-respecting Calgarian “stampedes” without pancakes.

In my opinion, weekend brunch requires fresh whipped cream and fresh fruit. Stone fruits are all that I’m eating these days – this lady can’t eat too many peaches, nectarines, and apricots. There’s also no room for plain ol’ maple syrup in our house, and we only select the finest syrups for our feasts. Right now, we’re smothering breakfast foods in Summerland Sweet’s apricot syrup.

Summerland Sweets was founded in 1962, when F.E. (Ted) Atkinson started making fruit jellies and candies to raise money for the local Rotary Club. Since those modest days, the orchard has grown into a regional treasure, offering jams and jellies and syrups to Western Canadians.

With that, from one flapjack lover to another, “Yahoo!”



Classic Pancakes

Serves: 3-4 (makes ~6-8 pancakes)



225 grams all-purpose flour

1 tbsp. baking powder

1 tsp. salt

2 large eggs

300 mL milk

30 grams unsalted butter

1 tsp. pure vanilla extract

butter, for frying



1. Melt butter in a small saucepan and set side to cool.

2. Mix flour, baking powder, and salt in a large bowl, and set aside.

3. In another bowl, beat eggs. Add milk, melted (and cooled) butter, and vanilla extract. Whisk to combine.

4. Add wet ingredients to dry ingredients and whisk to combine, ensuring there are no lumps in the batter.

5. Heat frying pan on low to medium, and coat lightly with butter. Scoop batter into pancakes and heat until bubbles begin to form on the top. Flip the pancake and cook for 1-2 minutes.

6. Serve with your choice of toppings – whipped cream, fresh fruit or berries, maple syrup, etc.


Summerland Sweets’ products are available at fine grocers throughout Western Canada. Their home base is located at 6206 Canyon View Road in Summerland, BC. They can also be found at