LCBO Food and Drink Winter 2016

ENTERTAINING  A WORLD OF PANCAKES

Pannukakku with Birch Syrup & Wild Blueberries

1 cup (250 mL) all-purpose flour ½ tsp (2 mL) salt ¼ cup (60 mL) sugar ¼ cup (60 mL) melted butter Icing sugar for dusting

This spectacular oven pancake and its topping are Finnish, through and through. With a cli- mate similar to Canada’s, Finland shares a love of wild blueberries and birch forests. Finland has a long history of using birch sap, and its celebration and use is on the rise there. Blue- berries and birch syrup have a natural affinity for each other, but if you can’t find birch syrup, simply substitute maple syrup. If you want to make this more substantial, serve with a few slices of thick-cut bacon. ¾ cup (175 mL) frozen wild blueberries, divided ¼ cup (60 mL) birch syrup 1 cup (250 mL) milk 4 eggs ½ tsp (2 mL) vanilla extract 2 tsp (10 mL) lemon zest

Pour batter in, sprinkle over remaining ¼ cup (60 mL) blueberries, and carefully transfer to oven. Bake for 20 to 25 minutes or until puffed and deeply golden. 5 Allow to settle for 5 minutes, dust with icing sugar, and cut into 6 pieces. Serve with blue- berry birch syrup. Serves 6

1 In a small bowl, combine ½ cup (125 mL) frozen blueberries with the birch syrup. Allow to stand while making the pannukakku . 2 Place a 9 x 13-inch (23 x 33-cm) baking dish in the oven and preheat to 425°F (220°C). 3 Meanwhile, whisk together milk, eggs, va- nilla extract and lemon zest. Add flour, salt and sugar, and whisk until no lumps remain. 4 Remove pan from oven, pour in butter and, using a brush, coat bottom and sides of pan.

WHAT TO SERVE Rekorderlig Wild Berries Cider LCBO 413500, 500 mL, $2.85 Black Fly Vodka Blueberry LCBO 238220, 4 pk, $10.95

30  FOOD & DRI NK WINTER 2016