This pancake recipe comes from Canada’s national historic site of Fort Walsh in Saskatchewan. The pancakes are particularly delicious when served with Virginia cherry syrup and Saskatoon jam.
Origin: Fort Walsh National Historic Site
Region: Prairies (Saskatchewan)
Period: 19th Century
Course: Breads and Pancakes
Historic photo of Fort Walsh with tents sent up in foreground © Library and Archives Canada
Established in 1875, Fort Walsh quickly became the most important, largest and most heavily armed fort of the North West Mounted Police during their early years in the West. As you can feed a lot of hungry men with pancakes, the cooks at Fort Walsh would have frequently made pancakes like the Frosty Morning Pancakes. The cooks, who came from Ontario, would have been familiar with maple syrup as a topping for this popular breakfast, but would have caught on quickly to the idea of using local chokecherry syrup or Saskatoon berry jam. In a pinch, they would have simply added hot water to a jar of preserves to make a wonderful syrup to feed more men with a limited resource.
- 1½ cups | 200-250 g whole wheat or unbleached flour
- pinch of salt
- 2 tsp | 10 g baking soda
- 1½ cups | 375 ml milk
- 3 tbsp | 45 ml honey
- 2 eggs
- ¼ cup | 60 ml cooking oil
- In a mixing bowl combine the flour, salt and baking soda. Blend the milk, honey, eggs, and oil in a separate container. Stir the wet and dry mixtures together.
- Preheat a heavy skillet or griddle on medium-high heat. When a drop of water can dance on the heated surface and evaporate quickly, you're ready to start cooking. Coat the bottom of the pan or griddle with cooking oil, and pour in a large spoonful of your mix. Fry each cake until its edges are slightly dry and the top bubbles; flip over to cook the other side. For best results use a large spatula and turn the pancakes only once.
- Serve your pancakes topped with butter and maple syrup, chokecherry syrup or Saskatoon jam. You can also make your own sweet sauce by adding hot water to a jar of preserves and heating until the mixture reaches a syrup-like consistency.
Recipe tested by Chef Mario Ramsay, Algonquin College School of Hospitality and Tourism
This recipe was submitted by Parks Canada staff at Fort Walsh National Historic Site.