February 27, 2019

STOKES + X-Plated: Royally Stacked

Welcome to another one of the STOKES + X-Plated articles!

We partnered with our friends at X-Plated to give you some mouth watering restaurant-style recipes that will blow your guests away!

Watch as host Chris Patheiger teams up with Niagara’s best chefs to create restaurant-style dishes right in your kitchen!

Find out what they’re cooking below!

We’re always looking for a food holiday to celebrate! On March 5th we’re celebrating National Pancake Day! And who’s to say you have to celebrate by making a regular old pancake. Chris Smythe from the Prince of Wales Hotel in Niagara-on-the-Lake has a recipe for you that turns a basic pancake mix into a pleasure-inducing corn cake, topped with Niagara prosciutto and perfect poached eggs. We’re totally here for it!

Complete this easy dish with our brunch must-haves, especially for pancake day!

Our Remy Olivier Breton Edge Pan is a must-have! Use it to create your savoury [pan]cakes!

In order to get that perfect topping, our thinkkitchen Easy-Chop Food Chopper does the job!

This delicious dish isn’t complete without that perfectly poached eggs. Add that finishing touch with out Remy Olivier Modena Dutch Oven!

If you’re someone who loves to have something savoury for breakfast then this dish will definitely become your new favourite brunch recipe!

Sweet Corn Griddle Cake / Ontario Asparagus & Guernsey Milk Ricotta Whip / Niagara Prosciutto / Poached Free Range Egg
Servings: 4
Sweet Corn Griddle Cake
  • 2 Cups Ready Made Pancake Mix
  • 1 Cup Water
  • 1 Cup of Corn off the cob
  • 1 Bunch of Chopped Green Onions
  • 1 Roasted Red Pepper Diced
  • 2 Oz Corn Meal
  • Pinch of Salt
Grilled Asparagus and Guernsey Milk Ricotta Whip
  • 1 Bunch of Asparagus oiled, seasoned and lightly grilled
  • 1 Cup Ricotta Cheese
  • 1 Tsp Lemon zest
  • Pinch of Salt
Niagara Prosciutto / Poached Free Range Egg
  • 4 Large free range eggs
  • 4 slices of Pingue Family Prosciutto
Sweet Corn Griddle Cake
  1. Blend all ingredients together and let stand for 5 minutes. In a large non stick pan add 1 oz of canola oil and heat through. Add 3 oz of batter to the pan creating 4 equal size griddle cakes. Cook through on each side about 5 minutes in total.
Grilled Asparagus and Guernsey Milk Ricotta Whip
  1. Process all the ingredients together; this will make a nice spreadable whip.
Niagara Prosciutto / Poached Free Range Egg
  1. Poach the eggs until soft (3 minutes) and lay them on the prosciutto that has been placed on the corn griddle cakes with a generous spread of the asparagus and ricotta cheese whip.



We’ve got you covered on what you’ll need and how to make this awesome spin on a classic pancake! If you want to see Smythe on X-Plated in action, watch his episode here.

Don’t forget to follow and tag @chispath and @stokesstores on all your X-Plated dishes!

Leave a Reply

Your email address will not be published. Required fields are marked *