If you’ve spent any time in Portland (or looking through our PDX restaurant archives), then it’s no secret that Portland is home to some of the best food in the entire world. One of our favorite restaurants in the city? Canard.
Canard how we love thee- let us count the ways. Award-winning Chef Gabriel Rucker opened this French restaurant (sister restaurant to beloved Portland restaurant Le Pigeon) in 2018 and quickly took Portland by storm. And if you’ve eaten here for yourself, chances are that you’ve also experienced love at first bite. For most, it’s the duck stack — a breakfast staple made with pancakes, duck gravy, tabasco onions, duck egg, and an optional seared foie gras. For others, it’s the simple menu items like the steam burgers (don’t underestimate), the rotating soft-serve ice cream, or the ham jam sandwich.
Today we have the good fortune of sharing Chef Gabriel’s recipe for funfetti pancakes.
It’s wonderfully nostalgic but delicious as a pancake recipe comes. The homemade buttermilk pancakes are served with a mascarpone whipped cream and a strawberry syrup that compliment the pancakes perfectly. We recommend making the syrup and mascarpone first, then preparing and cooking the pancakes so you can enjoy them hot (as they should be) right off the griddle.
Do us two favors: 1) Make sure and check out Canard next time you’re eating your way through Portland, Oregon. They’re typically open for breakfast, lunch, and dinner every day. 2) Follow Chef Gabriel on Instagram (@ruckergabriel) to see what he’s cooking from home every Wednesday and Friday at 6:00 p.m. and Sunday at noon via Instagram Live. Onto the funfetti pancakes recipe!
Canard Funfetti Pancakes
- 2 1/2 cup buttermilk
- 3 Tbsp butter, melted
- 2 large eggs
- 2 cups flour
- 4 Tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp kosher salt
- 1/4 cup nonpareils funfetti sprinkles (round sprinkles, not long ones)
Mascarpone Whipped Cream
- 1 cup heavy cream
- 1 tsp vanilla extract
- 3 Tbsp powdered sugar
- 1/4 cup mascarpone cheese
- 1 cup chopped strawberries
- 1/2 cup sugar
- zest and juice of one lemon
- Simmer syrup ingredients over medium heat for about 10 minutes. Let cool for a few minutes, then using blender or immersion blender, and blend until smooth. Set aside.
Mascarpone Whipped Cream
- Whip ingredients together using and mixer or hand mixer on high until you have medium peaks. Store in fridge until ready to use. Keeps for 48 hours.
- Mix dry ingredients together, leaving out the sprinkles for later. Set aside.
- Warm buttermilk slightly and mix butter into buttermilk (this prevents clumps of butter in your batter.) Add eggs to buttermilk mixture.
- Add wet ingredients to dry and mix lightly with a spoon. Batter will be lumpy.
- Cook pancakes in melted butter over medium heat (300-350 degrees if using griddle). Spoon about 1/3 cup of batter per cake onto pan or griddle. Add about 1 teaspoon of sprinkles to the uncooked part of the cake after you pour the batter. After about 3 minutes, flip cakes and cook the bottom part with the sprinkles. Do not overcook- sprinkles will burn if heat is too high or pancakes are cooked too long. Pancakes will finish after about 2 minutes.
- Serve pancakes with strawberry syrup, mascarpone whipped cream, and sprinkles.