PADDLINGgourmet by tarmo poldmaa Flippin’and Trippin’
Another paddling season on Lake Superior has begun. For me that means my pancake consumption is about to increase dramatically. Nothing beats pancakes, especially when they are accompanied by real maple syrup, a good strong cup of java and a beautiful campsite on the coast.
Pancakes are a special treat on a trip and require
the right kind of mood.You can't be in a rush to leave the campsite because pancakes take time. Pancakes are also best served as soon as they come off the pan lending the pancake breakfast to a lazy drawn out morning when people can be served as they awaken and emerge from their cocoons. There are many different types of
pancakes.There
are the hearty pancakes weighing about a kilo, with 15 different
grains.After you eat one you feel like you swallowed a few of the stones from the cobble beach. I call these Bancakes because I'm never sure whether the cook started off trying to make bannock and just ended up calling it
pancakes.Then there are those with just a bit too much baking soda in the mix causing you to foam at the mouth like a rabid animal. They also soak up about a litre of syrup per pancake. I guess you could use the left over ones as a sponge
inside your
cockpit.The pancake recipe I'm going to pass on is quick, easy and tasty. Mix the dry ingredients in a bowl.I usually premix
the dry ingredients and seal in a Ziploc™ bag at home before heading out on a
trip.The new heavy- duty stand alone Ziplocs™ work well because you can mix the wet ingredients right into the bag when you’re on a trip. On pancake morning, grate the lemon and add the zest to the dry
mix.Cut the lemon in half and squeeze the juice into the milk. Don’t worry, it’s supposed to curdle. Once the dry ingredi- ents are well sifted, swirl in the oil, vanilla and the cup of milk with lemon juice. The secret to light, fluffy pancakes is separating the egg and beating the egg whites. I discovered this trick from my brother who has been running a B&B for many years. Beating the egg whites separately allows you to use less baking powder and still get nice fluffy pancakes. Separate the egg and add only the yolk to the batter. Now beat the batter until smooth and well mixed. Set the batter aside and whisk the egg white until it is stiff. It doesn’t take long and you can do this with a fork if you don’t hap- pen to have a whisk. Once the egg whites are stiff,
16 FALL2002
Photo by Tarmo Poldmaa
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