26 — Wednesday, November 26, 1997 — North Shore News NEWS photo Mike Wexsfieid TRADITIONAL pancakes are part of Canada’s history. They are also easy to prepare and an excuse to taste another Canadian tradition — maple syrup. 12 loaves for “3 49 reg. $1.25 each 160z., sliced | i-- — | Authentic Boiled BA Now only $4.95 / dozen or 2.95 for 6 Westlynn Bakery 19 LYNN VALLEY AD., LYRS my VALLEY CENTRE 985-1622 north sho re hews fi FOOD Pancake p PANCAKES are a true delight; simple to make, inexpensive and user friendly. There are three main pan- cake groups. Each is a Tittle erent and, 1 its own way, in crowd pleaser. Usually we think of pan- cakes as part of the quick bread group using baking powder and at times baking soda as a leavening agent. But European pancakes, “crepes,” do not contain any chemical leaveners at all. Then there are the sour- dough pancakes, which are part of Canadian history as an important early morning staple of loggers and prospee- tors of the North. The traditional pancake i is easy to prepare and keeps for three to four days in the refrigerator. It is a good idea not to over-mix the pancake batter because it will over develop the gluten in the flour. This will result in tough and rubbery pancakes. Mix just until the tiny flour lumps are completely mixed. Store in the refrigera- tor and mix with a whisk just before use. A good pancake batter will produce light and evenly brown pancakes. Select a heavy skillet, cast iron or non-stick, to grill your pancakes. 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Traditional Pancakes 2 Tbsp. granulated sugar 2 tsp. baking powder % tsp. salt 1 large egg 1% cup all purpose flour 1% cup buttermilk Method: In a stainless steel bow! mix together all the dry ingredients. Whisk together the egg and the but- termilk. Now add to the dry ingredients. Mix, but do not overwork. Refrigerate for an hour before use. If the batter is too thick add a littie more - buttermilk or milk. Grill just before serving. Serve with maple syrup, and butter. A word on maple syrup. The North American maple — syrup is a truly unique natural food product. It was known and valued by the First Nations of eastern North America long before the Buttermilk arrival of the European ser ders. Real maple syrup is not inespensive. Ittakes over TAO litres of raw sap to produce just under four titres: of maple svrup. The evaporation of water from the sap is done by wood burning evaporators or by a more modern osmosis sistem that separates the ter from the sugar mole- cules at high pressure. ~ Natural maple syrup con- tains lors of trace minerals, um, magnesium, phos- phor Ss, Manganese, iron, zine, copper and calcium. The largest producer i in <, followed by Ontario. cn millilitres of real maple syrup has 50 calories. It appears thinner than the artificial syrups — it has a little more water and less corn syrup and glucose. Sourdough Pancakes This is the original “northern” pancake cooked over campfires by prospectors and hunters. It takes time to make the sourdough starter but the flavor is worth it! Sourdough starter 2 cups unbleached all pur- pose flour 2 cups warm, pure, bottled water 1 package of granulated dry east Method: Select a glass People. With Great Taste | Varcouyer § must 6 precucts fer your « ~-,and Teabriauts als - Know. Where, To Shop. Cocks elles 9 wy hell ceti rb a ertertaine ys Bee Toels losses ane, (a0 eralraticns Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, etc. FRESH MEAT « DELICATESSEN « IMPORTED CHEESE Marinated or spiced herring from Denmark - Candies — Remoutade - Fried Onions Fish balls - Candies - Makroner ~ Tarteletter nish Delicacy, FOODS LTD. lees Wed thers & Sal Gam 4 30pm fre anv Siopm Sun & Mon Ctosed | L QUALITY - FRESH FROZEN S a 41 MLB! VACUUM PKG. READY TO EAT! , READY TO EAT, ieasures bow! Mis all ingredients. Keep loosely covered ina dry warm place. In about eight hours vou will have a fer- menting, wondertul “sponge” as it is called. Once this is ready, remove one half’ cup of the mass, place in a covered jar and keep refriger- ated. This will be the begin- ning of your next sourdough portion. The recipe below requires all of the remaining starter, after you have removed the half cup new future “starter.” The pancakes: the remaining sourdough mass 2 large eggs room tempera- - ture 1 tsp. baking soda a little salt to taste 1 tsp. granulated sugar 2 Tbsp. canola oil Method: In a glass bowl! mix together the starter and all the other ingredients. Heat a large skillet and brush with some oil. 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