When Mr. N was about three years old he learned the Canadian national anthem. This may not seem unusual, except for the fact that we don’t live in Canada and we hadn’t taught Mr. N the song. One night, much to our surprise, he began singing the anthem as it played on TV at a sports event. Mike and I were rolling with laughter at Mr. N’s utter cuteness.
Turns out he picked up the song from a Hallmark e-card designed for Canada Day. Back when the cards were free they provided a great source of entertainment for Mr. N who liked to peruse the e-cards and send them to his grandparents – many of them just cracked him up to no end (And I could listen to his laughter all day – best belly giggle in the world!).
So when Mr. N learned that he was going to visit “Oh Canada,” as he called it, later that summer he was beyond excited. His first souvenir: a Maple Leaf flag. It still hangs on the wall of his playroom today!
While Mr. N’s favorite thing about Canada is still the flag and anthem, he was also quite delighted with the attractions we discovered this summer including the Royal Ontario Museum, the Toronto Zoo and Casa Loma.
As for Mike and I, well we’re huge fans of the wineries in the Niagara-on-the-Lake region, all the Canadians we’ve ever met, and the fresh produce and diverse cuisines found at the local restaurants.
One of the most refreshing things about Ontario is its diversity of cuisine and use of farm fresh produce and meats. Many of the cookbooks I flipped through in the area centered around seasonal dishes and farm-to-table treats. That’s why for today’s recipe we’re featuring a fresh breakfast adapted from a recipe by the Ontario Tender Fruit Producers, Peach and Ricotta Pancakes.
We then flipped the pancakes and cooked them for another minute (peach-side down) until they were cooked through. We served them alongside sliced peaches and strawberries, and with a warmed maple syrup.
The reviews were a bit mixed oddly enough. Mr. N and Miss A both picked the peaches off of the pancakes. I guess they are pancake purists. They did eat the cake itself and asked for seconds. So even though Mr. N said he only gave them 2 spoons, by the fact that he cleaned off two helpings I’d say that was more a reflection of his gotta go to school morning mood. Miss A gave them 3 spoons as did Mike.
As for me, well, I am torn. The pancakes had a subtle sweetness, were fluffy and provided a wonderful juicy bite from the peaches. They were very fresh, light and not overly filling – perfect for a weekday morning. (I don’t want to go into a food coma when I have to hunker down and work.) So originally I thought these Ontario delights earned a 3 spoon rating; however, I find myself wanting to make them again – soon. And coming from someone that could really take or leave pancakes and has never before craved them, that’s saying something. While I’m still hesitant to give them a 4 spoon (exceptional) rating, they are fast becoming a darn strong 3 spoon.
Print this recipe: Peach and Ricotta Pancakes