Mix all dry ingredients together,( double for 6 people) ok to have a few small lumps, don;t over mix.
Drop by spoonfuls onto hot iron once the light goes out on your iron, spread around a bit.Have to spoon right amt. not too much as then it all runs down the side of the iron and is a pain to get clean.
I now drop either fresh blueberries, raspberries, strawberries(sliced tiny) right on top or can use frozen BB on top.Don't mix BB into mixture or its turns them all a gray purple and it looks gross.
Cook until light goes out again as light will come on when you lift the lid and fill it and once the steam stops coming out you know they are done.8 to 12 min here due to altitude.I add extra flour due to altitude too, about 1/4 cup.
I always have a big container of the BB/orange sauce from the overnight BB Cream Cheese french toast, so ask who wants what as always have alot of homemade strawberry, peach, chokecherry syrups too. I only use the real McCoy for Canadian Maple Syrup.
Most like a bit of homemade sauce with a bit of maple syrup drizzled over the top. Then I put a dollop of real Nestles cream( from little tin) on top, or homemade whipped cream,then drizzle a contrasting color of puree, usually mango over and around it and sit an orange or purple pansy ( no sprays, no pets!!)from my garden on top of it.
Now serve fast as cream melts from hot sauce and the pansy will slowly slide down as it melts.
I use big white oval plates, spray first with bit of pam and shake real maple sugar,and grate real Belgium chocolate over plate and then tip plate and shake off excess. Bob's trick from watching all his cooking shows.
I serve with apples, lemon and sausages, kind of a carmelized sausage thing.
Glenda Carter
Wyndswept B&B, Jasper East,Ab.Ca.
www.wyndswept.com