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Feathercraft—beautiful folding kayaks you can take anywhere


PADDLING GOURMET BY VINCE PAQUOT Power Breakfast


BOOST YOUR MILEAGE WITH CHEESE PANCAKES


AS PADDLERS we can thank the English for more than just populariz- ing modern sea kayaking and inventing rubber hatches. Our neighbours across the pond also refined the art of making cheddar cheese. During the Second World War, British citizens were faced with a strict ration- ing of milk. To economize, the government instructed cheese producers to focus on making only one kind of cheese for the war effort—cheddar. Without the luxury of time to wait for their cheese to mature, Brit- ish troops had to be content with rations of mild “government cheddar.” Since World War II, cheddar in its various forms has accrued a real fol- lowing in North America. I recommend shopping for an older (non-government) cheddar for


your next paddling adventure. Mature cheese has a higher fat content and more flavour than its milder cousins. Cheddar pancakes are great as a hearty breakfast served with English


muffins and a side of bacon or sausage. Pre-cooked bacon-in-a-box is quick, easy and doesn’t require refrigeration. Combine all the dry ingredients in a Ziploc freezer bag before the


trip. Grate the cheese at home and freeze it in a separate bag. Eggs will keep fine in the shell for days. Serves two.


CHEDDAR PANCAKES


1 cup (lightly packed) grated medium or sharp cheddar cheese


1/4 cup sour cream 1 large egg yolk, beaten


2 tablespoons unbleached flour


1/4 teaspoon salt 1/2 teaspoon thyme 1/8 teaspoon dry mustard


1. To the bag of grated cheddar cheese, add the sour cream and egg yolk. Knead the bag until well mixed. Add the bag of dry ingredients to the cheese and egg mix. Knead again until your mixture appears uniform and stiff like cookie dough.


2. Drop the batter by tablespoon into a non-stick pan. (If your pan is not coated, use a teaspoon or so of butter.) Cook over medium heat until lightly browned on the bottom (the edges start to look crispy). Loosen the edges with a spatula, flip and gently press to flatten the pancake. Lightly brown the other side. Serve at once on an English muffin with a side of bacon or pork sausage. Makes about six mini pancakes.


Chef and kayak guide Vince Paquot is filling in for Paddling Gourmet columnist Tarmo Poldmaa, who is taking parental leave.


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