Traditional Canadian Breakfast Platter
A hearty Canadian breakfast platter featuring classic dishes like fluffy pancakes with maple syrup, Canadian bacon, eggs, and home-style potatoes. This complete breakfast experience showcases the diverse flavors and culinary traditions that make Canadian breakfast unique and satisfying.
Equipment
- Griddle or large non-stick pan
- Large skillet
- Medium skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Potato peeler
- Chef's knife
- Cutting board
Ingredients
- 2 cups all-purpose flour for pancakes
- 2 tablespoons granulated sugar for pancakes
- 1 tablespoon baking powder for pancakes
- ½ teaspoon salt for pancakes
- 2 cups milk for pancakes
- 2 large eggs for pancakes
- 2 tablespoons melted butter for pancakes
- 1 cup pure maple syrup for serving
- 8 slices Canadian bacon (peameal bacon) about 1 pound
- 8 large eggs for frying or poaching
- 2 pounds russet potatoes peeled and diced for home fries
- 1 large onion diced
- 1 red bell pepper diced
- 2 tablespoons vegetable oil for home fries
- 1 teaspoon paprika for home fries
- 1 teaspoon garlic powder for home fries
- Salt and pepper to taste
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
- ¼ cup butter for cooking
Instructions
- For the pancakes: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add milk and melted butter, mixing well.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
- Heat a griddle or large non-stick pan over medium heat. Add a small amount of butter to coat the surface.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
- Keep pancakes warm in a 200°F (95°C) oven while preparing the rest of the breakfast.
- For the home fries: Parboil the diced potatoes in salted water for about 5 minutes, then drain well.
- Heat oil in a large skillet over medium-high heat. Add onions and bell peppers, cooking until softened, about 3-4 minutes.
- Add the parboiled potatoes, paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 15 minutes.
- For the Canadian bacon: In another skillet, cook the Canadian bacon over medium heat until lightly browned on both sides, about 2 minutes per side.
- For the eggs: Cook eggs to your preference (fried, poached, or scrambled) in a buttered skillet.
- To serve: Arrange pancakes on plates and drizzle with pure maple syrup. Add Canadian bacon, eggs, and a generous portion of home fries.
- Garnish with fresh berries and serve immediately while everything is hot.
Notes
For authentic Canadian flavor, use only pure maple syrup, not pancake syrup or other substitutes.
Peameal bacon (Canadian bacon) is traditionally made from lean boneless pork loin, wet-cured, and rolled in cornmeal. If unavailable, substitute with thick-cut ham or regular bacon.
For a Quebecois twist, serve with cretons (a pork spread) on toast.
To make this breakfast even more Canadian, add a side of bannock (Indigenous flatbread).
For a time-saving tip, the potatoes can be parboiled the night before and refrigerated.
Serve with a pot of strong coffee for an authentic Canadian breakfast experience.
Nutrition
Calories: 820kcalCarbohydrates: 85gProtein: 38gFat: 40gSaturated Fat: 16gCholesterol: 485mgSodium: 1250mgPotassium: 1200mgFiber: 6gSugar: 30gVitamin A: 25IUVitamin C: 45mgCalcium: 30mgIron: 25mg
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