By Claire Lukka
Growing up in Ottawa, Canada Day was always a special day crammed full of red, white and celebration. Since early July also screams fresh strawberries, it stands to reason that fresh, bright red strawberries topped with white powdered sugar seem like the perfect ingredients for a special breakfast on Canada’s birthday.
When I was a kid, we ate “strawberry puff” as often as we could during strawberry season. My Mom couldn’t pull them out of the oven fast enough and my siblings and I would fight over the last piece. As I blended up my puff this morning, I thought about the pure enjoyment of going to markets in my community to get fresh produce, which made me feel a great pride for the country I am so fortunate to live in. Of course, I also recalled fond memories of sharing this meal with my family on Canada Days of the past.
On a day where red and white is a fun cooking challenge, I wanted to share my recipe for “strawberry puff”. Serves two for breakfast, or a few more for dessert (maybe with dollops of ice cream or whipped cream!).
Strawberry Puffed Pancake
½ cup flour
½ cup milk
2 tbsp melted butter
1 tbsp sugar
¼ tsp salt
¼ tsp cinnamon
Combine everything but the berries in a blender for about 30 seconds (or whisk by hand) until smooth. Pour into a well-greased 9 inch round baking pan and bake for 20-25 minutes at 450° or until puffed and golden brown. Sprinkle with icing sugar and serve with strawberries.