The best summer feasts are inspired by local ingredients–which is why high-quality local Ontario milk should be at the center of all your seasonal meals. Far more than a kitchen staple, local milk and dairy are incredibly versatile, bringing irreplaceable richness, texture, and flavour that effortlessly elevates your favourite summer dishes. Whether you are prepping a meal on the dock, cooking at a campsite, or packing a weekend picnic, milk is the ultimate secret ingredient for delicious on-the-go cooking, no matter where your adventures take you.
Just ask the experts. This summer, chefs Michelle Rabin and Dwight Smith are celebrating the best of the sunny season in new episodes of the hit YouTube series, Milk Masters on the Move. Each episode features an easy and tasty way to use local milk and dairy in delicious on-the-go meals.
Take pancakes, for instance. They are a classic crowd-pleasing breakfast, but you can bring this morning staple up a notch by adding the irreplaceable depth of local yogurt. These fluffy, protein-packed Blueberry Yogurt Pancakes from chef Michelle Rabin make for the perfect weekend brunch, regardless of where you are waking up–on the cottage deck, lakeside at a campground, or in your cottage kitchen. It’s a highly versatile recipe built for on-the-go living; you can even whip up a big batch ahead of time to enjoy as a quick, fueling snack during a day out on the water or the trails.
Want a taste straight from the pros? If you are in Toronto, you can catch the Milk Masters on the Move pop-up on Saturday, July 25 at Harbourfront on the corner of Queens Quay W. and Robertson Crescent, from noon to 6pm; and Sunday, July 26 at the Bentway Studio by Canoe Landing Park, from noon to 5pm, while quantities last. Stop by to fuel your summer adventure and cool off with a free scoop of Blueberry Frozen Yogurt inspired by chef Michelle Rabin’s Blueberry Yogurt Pancake recipe.
Blueberry Yogurt Pancakes
- 1/3 cup all-purpose flour
- ¼ cup spelt or rye flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp granulated sugar
- 1 cup local Greek yogurt, plus more for garnish
- 1 teaspoon vanilla extract
- 2 eggs
- 1-3 tablespoons of local milk (add as needed)
- local salted butter for the pan
- blueberries
- maple syrup
- Whisk flours, baking powder, soda, salt, and sugar in a bowl.
- In a separate bowl, whisk the Greek yogurt, vanilla, and eggs. Gently fold the dry ingredients into the wet until fully incorporated, adding milk to loosen mixture as necessary.
- Let rest for 10 minutes.
- Heat a large, non-stick pan over medium heat. Melt a small knob of local butter.
- Pour 1/4 cup size portions onto the pan. Cook until small bubbles appear on the surface and the sides become set, about 2 minutes. Flip and cook for about 30 more seconds.
- Serve immediately with a dollop of local yogurt, blueberries, and maple syrup.
Head to milk.org to find additional recipes, tips, and stories that celebrate the irreplaceability of local milk in every season.