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Yum! Buttermilk pancakes made thin, a little crispy

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For the reader who wrote in asking for buttermilk pancakes, specifically the kind that are thin and a little crisped, we have two recipes this week. Camille Bereznay offers a recipe for Edna Mae's sour cream pancakes. Diane wrote in with fond memories of her grandmother standing over the stove in her mother's kitchen frying deliciously crispy-edged pancakes. She has reproduced them by taking a traditional buttermilk pancake recipe, thinning out the batter with additional buttermilk, and using a spoon to spread the pancakes as soon as the batter is dropped into the pan. I have adapted a buttermilk pancake recipe from an old Joy of Cooking recipe for "French" pancakes that fall somewhere between flapjacks and crepes.

This week, a reader named Jean would love some traditional recipes for periske, pompushky and nalysnyky. Rose Beaulieu would like a reliable recipe for flour tortillas -- she has tried several versions but they tend to shrink when cooked. She is also looking for a recipe for the Matador dressing served at the Portage Place restaurant of that name.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Edna Mae's Sour Cream Pancakes

(adapted from

2 eggs

2 ml (1/2 tsp) vanilla

100 ml (7 tbsp) all-purpose flour

30 ml (2 tbsp) granulated sugar

5 ml (1tsp) baking soda

2 ml (1/2 tsp) salt

250 ml (1 cup) sour cream

butter, for frying

warm syrup, for serving

In small bowl, whisk together eggs and vanilla. Set aside. In medium bowl, stir together flour, sugar, baking soda and salt. Stir sour cream into dry ingredients until just barely combined. Don't overmix. Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 60 ml (1/4 cup) servings onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown. Flip to other side and cook for 1 more minute. (Pancakes will be a little on the soft side.) Serve with softened butter and syrup.

Makes about 10.


Tester's notes: Yum! Even though the batter was fairly thick, the end product was a thin, soft, tender pancake, slightly puffed in the middle and nicely crispy at the edges. I gently spread the batter with a spoon right after I dropped it in. I found the medium-low cooking temp a bit slow. You might want to do a test with a "sacrificial pancake" -- that first pancake never quite works anyway -- and adjust the temperature up or down.


Edna Mae's sour cream pancakes

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Edna Mae's sour cream pancakes (PHIL HOSSACK / WINNIPEG FREE PRESS) Photo Store

Buttermilk French Pancakes

500 ml (2 cups) all-purpose flour

30 ml (2 tbsp) granulated sugar

10 ml (2 tsp) baking powder

2 ml (1/2 tsp) baking soda

1 ml (1/4 tsp) salt

625 ml (2 1/2 cups) buttermilk, or more, to taste

2 eggs

30 ml (2 tbsp) canola oil

butter, for frying


In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, eggs and oil. Gradually stir the wet ingredients into the dry. Combine but do not overbeat.

In a large skillet, melt butter over medium-high heat. Spoon about 60 ml (1/4 cup) batter for each pancake, leaving space for flipping. Cook until edges are slightly browned and air bubbles form on the surface, about 3 minutes. Flip and cook until done, about 1-2 minutes more. Serve hot, with butter and syrup. Makes about 15 pancakes.


Tester's notes: Also very tasty. I let the batter rest, about 30-60 minutes. (Pancake mavens swear by this step, saying that it helps develop a thin and delicate texture.) You can adjust the buttermilk to your preference: I added some extra after my first batch to get runnier batter and a thinner pancake. Diane believes her grandmother used shortening for frying. She prefers butter, but it does burn more easily, so you'll need to watch the heat. Using a nonstick skillet is probably the easiest route, but Diane -- along with many veteran pancake makers -- swears by cast iron.

Republished from the Winnipeg Free Press print edition April 24, 2013 D5

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