Instructions

1. Add lemon juice to milk and let stand 15 minutes.
2. Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients.
3. Roll out on floured surface to 2″ (1 cm) thickness. Cut into 2″ (5 cm) rounds or squares. Sprinkle with granulated sugar. Bake at 425ºF (220ºC)

Tips:

Instructions

1. In a saucepan or large glass measuring cup, combine flavouring ingredients. Gradually whisk in milk until blended. Heat in saucepan over medium heat or microwave on medium (50%) power until steaming, 3 to 5 minutes.
2. Using a battery-powered latté whip or whisk attachment on an immersion blender, whip hot milk mixture until frothy. Or, transfer to an upright blender or milk frothier, and blend or pump until frothy.
3. Pour into warmed latté bowls or large mugs, and sprinkle or drizzle with suggested garnish.

• Heat the milk just until steaming. If it boils, it may split and will not get frothy when whipped or blended.
• Be your own barista at home by experimenting with different coffees, milk and by sprinkling cinnamon or chocolate on top.
• For the Adventurous
• Chai Latté Steamer: Replace coffee in Café Latté with strongbrewed Chai tea.

Tips:

Instructions

1. In non-stick skillet, cook bacon over medium heat for 5 to 6 minutes or until browned and crisp. Transfer to paper towel–lined plate. Chop or crumble bacon and set aside.
2. Wipe out skillet; heat 1/4 cup (60 mL) butter in skillet set over medium heat; cook apples and 1/4 cup (60 mL) maple syrup for 7 to 8 minutes or until tender. Stir in lemon juice and cinnamon.
3. In large bowl, whisk together flour, sugar, baking powder and baking soda. Stir in walnuts, shredded cheese and bacon. In separate bowl, whisk together buttermilk, eggs and 1/4 cup (60 mL) of melted butter until blended; stir into flour mixture until just combined (batter will be lumpy). Transfer batter to measuring cup or pitcher with pourable spout.
4. Heat large skillet or griddle over medium heat; brush with some of the remaining butter. For each pancake, pour 1/4 cup (60 mL) batter into skillet, leaving space between each pancake. Cook, in batches, for 1 to 2 minutes or until bubbles form on surface. Flip over; cook for 1 to 2 minutes or until golden brown, wiping pan between batches and brushing with remaining butter as needed.
5. Hold pancakes in warm oven until ready to serve. Serve pancakes topped with sautéed apples, dried cherries and drizzle of remaining maple syrup.

• For added bacon flavour, double the amount of bacon.

Tips: