If there is one thing that everyone loves eating on a nice sunny morning it's warm, fluffy pancakes, stacked high, and drenched in delicious maple syrup. But preparing pancakes is usually a chore that no one to do, as it requires you loiter over the stove, ladling batter in batches, making a mess. Then you waste even more time as you find a plate to stack your lukewarm pancakes and are forced to eat them with a knife and fork, like a peasant.
We found a much simpler solution to this age-old dilemma, curtesy of Deliciously Yum, that puts all the goodness of your favourite pancake in easy-to-make, bite-size versions - The Pancake Popper.
Like any popper, it's all about the convenience and fun of popping tasty eats into your mouth, and repeating until your belly is full. Pancake poppers definitely fit the bill.
All you need is a cake pop pan, or cupcake pan if you ain't fancy like that, a standard pancake recipe, and the patience to wait until they're finished cooking.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon granulated sugar
1 cup plus 1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 large egg white
1/2 cup mini chocolate chips, optional
Combine all your dry ingredients, except chocolate chips
Add wet ingredients, except egg white
Whisk together until smooth
In a separate bowl, beat egg whites until soft peaks are formed
Gently fold into batter
Add chocolate chips
Scoop into greased cake pop pan
Bake for 12 minutes in oven preheated to 375F
And that's it! Dunk those warm, fluffy balls of deliciousness in some syrup and your whole day just got better. You're welcome.
Chocolate croissant, chocolatine, or pain au chocolat… whatever you call them they’re delicious, and you can get them pretty much everywhere. But if you don't go to right place then you're stuck with a day old, stale loaf of shit. So here are six mouthwatering chocolate croissants that deserve your undivided attention.
Read on below for the best chocolate croissants in Montreal:
You can predict the deliciousness awaiting you at Mamie Clafoutis simply by listening to the customersand staff: everyone here is francophone! This means that the chocolate croissants are delightfully authentic. Torn between an almond croissant and a chocolate one? Fear not: the geniuses at Mamie Clafoutis have created the hybrid croissant of your dreams.
In-the-know tourists and leather-clad designer-types line up outside Olive et Gourmando all day (except Sunday) for the best chocolate croissants in Old Port. Get there early (because they sell out fast!), and enjoy a cappuccino and some people watching on one of the sunny benches outside. Beware: these chocolate croissants are cruelly small so unless you have incredible self-restraint, you’re going to need two.
Don’t let the exterior fool you—these chocolate croissants are amazing! Located near the intersection of St. Laurent and Prince Arthur E, Brioche Dorée sells mouth-watering chocolate croissants (and other pastries but, lets be honest, what else would you want?) from a store window so you don’t even have to go inside. Convenient but oh so inconvenient.
Just try to resist the smell of bread and butter wafting out of Au Kouign Amann. This place has the feel of a traditional family-run bakery that’s been here for decades, and after waiting in the much-deserved line for a chocolate croissant right out of the oven, you’ll understand why it's so popular.
Pikolo Espresso Bar can really do no wrong. Elbow your way through this small shop and grab one of the best espressos in Montreal, and its perfect companion: a chocolate croissant straight from their tiny oven. A fair warning: if you go too early they're not always ready, and if you go too late they may have run out, but the thrill of the chase is an added bonus.
If you’re in either the St. Catherine or Concordia areas and fixin' for a chocolate croissant, look no further than Café Myriade, located in Club Monaco and on Rue Mackay. Renowned for its coffee, Café Myriade understands that the experience is as much about the richness of the espresso as it is about its natural companion, the chocolate croissant.
There's no shortage of alcoholic Popsicle out there, but more of them are just regular Popsicles with alcohol added (how original). But what if the main ingredient was an alcoholic beverage, what if the base for these Popsicle was made of wine? And what's the best thing you can make with wine? Sangria of course!
Finally a Popsicle for people who are purposely trying to get drunk on dessert, and these babies pack quite the punch. Just make sure you don't let your guests have too many because you don't want your drunk friend getting pulled over and asked how many drink they've had. They'll say none, and they'd be telling the truth but that will only confuse and infuriate the police officer.
So if you think you're ready to handle that kind of responsibility here's everything you'll need to make your own Raspberry Lime Sangria Popsicle.
1/4 Cup Brandy - 1/4 Cup Fresh Lime Juice - 1/2 Cup Agave Nectar (or you could use sugar) - 1/2 Cup Fresh Raspberries - Lime Slices - 1 Bottle Rosé Wine.
Mix it all up and freeze overnight (takes longer because there's so much booze in them)
Hold your hats Montreal because we've found the world greatest breakfast sandwich ever created. While most sandwiches are satisfied with just layering delicious food items on top of each other, this one is literally stuffed with pure happiness.
Introducing the Stuffed Bacon Egg and Cheese Waffle Sandwich. And it solves the biggest problem sandwiches have which is: staying assembled. Too many times I've been eating a sandwich only to have pieces of it fall out every time I take a bite. Not all sandwiches are created equal and this one guards your food like a Roman Centurion. The best part is, you can eat this with one hand which means you have free hand to hold a 2nd sandwich. Score! and if you're feeling adventurous dip it in maple syrup, you won't regret it.
Here's how you can make your own Stuffed Bacon Egg and Cheese Waffle Sandwich. (Yes, you'll need a waffle maker, unless you're a wizard Harry.)
Scramble your eggs and cook you bacon. Cut your biscuits open without separating the two halves. Place the opened biscuit on your waffle iron and add the rest of your ingredients inside. Make sure the biscuit dough is fully sealed around the egg cheese and bacon and close your waffle iron without crushing the biscuits.