One of my favourite brunch spots in Toronto is Mildred’s Temple Kitchen, located in Liberty Village. Their hallmark menu item is Mrs. B’s Famous Buttermilk Blueberry Pancakes — a fluffy, sweet and super photogenic concoction.
Based on the date of that Instagram post, I haven’t had Mildred’s pancakes for over a year, so it was about time to re-indulge. However, the lazy cook in me didn’t want to bother with making pancakes completely from scratch, so I supported another local small business in the neighbourhood by employing a mix from bakery/urban mill Brodflour.
Servings: 4 small pancakes | Prep time: 15 minutes | Ready time: 25 minutes
- ¾ cup red fife flour*
- 1 tablespoon sugar*
- ⅓ teaspoon salt*
- ¼ teaspoon baking powder*
- 1 large egg
- ⅔ cup milk
- 1½ tablespoons butter, melted
- ½ cup blueberries
* Included in Brodflour Pancake Mix
- 2 cups blueberries
- 3 tablespoons water
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extra
- ¼ cup sugar
- Maple syrup
- Whipped cream
- Powdered sugar
Prepare blueberry compote.
1) Combine 1 cup of the blueberries, water, sugar, vanilla, and lemon juice in a small saucepan. Cook over medium heat for about 10 minutes.
2) Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Set aside.
3) Beat egg and milk until light and foamy. Add melted butter.
4) In a separate bowl, whisk together dry ingredients.
5) Add dry ingredients to wet, stir until smooth. Let sit for 15 minutes.
6) Heat a frying pan over medium heat, or set griddle to 375 F.
7) Drop 1/4 cupfuls of batter onto lightly greased surface. Add a few blueberries to each pancake as it cooks. Cook for about 2 minutes or until bubbles form. Flip and repeat until golden brown.
Plate the dish.
8) Stack 3-4 pancakes or as many as desired, and top with with the blueberry compote. Drizzle over with maple syrup and add a dollop of whipped cream. Sprinkle with powdered sugar. Ready to serve.
🧑🏻🍳 Cook notes
The Brodflour pancake mix comes with 3 cupfuls worth of dry ingredients, probably enough for over a dozen mini pancakes. I quartered the recipe for a smaller portion. This mix was top notch, featuring organic stone milled red fife from Nesbitt, Manitoba. Supporting local Canadian farmers!
Resting the pancake batter allows gluten in the flour to relax and the starch grains to swell, producing a lighter and fluffier pancake.
For a closer reproduction of the Mildred’s pancakes, substitute milk with an equivalent amount of buttermilk.
If you’re ever in Toronto, I highly recommend stopping at Mildred’s for a hearty brunch and at Brodflour to settle your bread and pastry cravings.