Winnipeg Free Press - PRINT EDITION

Apple pancake heaven, Woolworth's memories

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Today's column features recipes for items that readers wanted to duplicate from restaurants.

Peter Lehman was looking for a recipe for an apple pancake like the one served at Original Pancake House. Thanks to Cecile Olivier of Dufresne, whose recipe is featured today, and also to Janis Tabak, Pat and Randy Cooper, Linda Boschman, E. Hinther and Sylvia Kehler for sharing their recipes.

My memories of eating at Woolworth's are from the store that used to be in Dauphin. Whenever we drove in from Winnipegosis, it was a big thrill as a kid to sit on one of the stools at the lunch counter and order a plate of fries while my mom shopped. (I remember being so impressed with the waitresses' uniforms and their little order pads.) Quite some time ago Danica Kolomic requested a recipe for Woolworth's banana cake roll with a cream filling. This was followed by Stella Beauregard, Greg Czuppon, and Paulette Salewski of the Toronto area wondering if a recipe had come in. Liz Smith recently came across a recipe that claims to be like it and, remembering the long ago request, kindly sent it in.

New requests from readers: Joanne van Yperenburg is looking for a recipe like the Ukrainian onion loaf that Freybe makes, with layers of meat and onions.

Linda Evans is hoping to locate a freezer jam recipe that has as its main ingredients rhubarb, a can of blueberry pie filling and a package of raspberry Jell-O.

Lastly, Elizabeth Bonnett is looking for an old salad dressing recipe that her mother used to make. She remembers stirring it for her as a child, and that it was cooked in a double boiler and contained an egg, sugar and vinegar.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

Like Original Pancake House apple pancake

30 ml (2 tbsp) butter

30 ml (2 tbsp) brown sugar

1 ml (1/4 tsp) cinnamon

1 thinly sliced peeled apple

2 large eggs

125 ml (1/2 cup) milk

125 ml (1/2 cup) flour

1 ml (1/4 tsp) salt

Melt butter in glass pie plate and brush sides. Sprinkle brown sugar and cinnamon evenly over butter. Arrange apple slices over sugar. Mix together remaining ingredients. Pour batter over apple and bake at 205 C (400 F) in middle oven) for 25 to 30 minutes or until puffy and deep golden brown. Immediately loosen edge of pancake and turn upside down on a plate. Enjoy!

Taste Tester Notes: This is easy to make and a very tasty breakfast treat. I used a 9-inch Pyrex pie plate. Place the butter in the plate and put in the oven for a few minutes until just melted (not browned), then rotate to coat bottom and sides. I used a large Granny Smith apple arranged in a circular fashion, and an electric mixer to beat batter ingredients, adding .5 ml (1/8 tsp) vanilla. The pancake really puffs up a lot in the oven, but will deflate when removed. It makes its own syrupy glaze and is good as is, but some readers noted they enjoy it with maple syrup or topped with whipped cream. Recipe can be doubled (can use a 10-inch deep dish Pyrex pie plate or an oven proof skillet) or tripled (using a 12-inch oven proof skillet, or can use a 13 x 9 pan and cut in squares to serve).

Like Woolworth's banana roll

250 ml (1 cup) sifted cake flour

2 ml (1/2 tsp) baking soda

0.5 ml (1/8 tsp) baking powder

0.5 ml (1/8 tsp) salt

1 large ripe banana, mashed

15 ml (1 tbsp) sour cream

5 ml (1 tsp) finely grated lemon zest

82 ml (5 1/2 tbsp) unsalted butter, room temperature

125 ml (1/2 cup) sugar

1 large egg, room temperature


175 ml (3/4 cup) whipping cream

30 ml (2 tbsp) sour cream

15 ml (1 tbsp) sugar

5 ml (1 tsp) vanilla


Icing sugar

Adjust rack to lower third of oven and preheat oven to 190 C (375 F). Lightly grease a small area in the centre of a 12 x 15 x 1/2-inch baking pan with solid shortening. Line pan with foil (the shortening holds the foil in place) leaving a 2-inch overhang at each short end. Grease and flour the foil.

Sift the flour, baking soda, baking powder and salt in a bowl. In another bowl, combine the mashed banana, sour cream and lemon zest. In another bowl use an electric mixer to cream the butter until it is smooth and light in colour. Add the sugar and continue to cream until the mixture is light and fluffy, scraping sides. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth. Drop spoonfuls of the batter around the prepared baking pan, then spread the batter with a spatula in as even of a layer as possible. Bake for about 8 minutes or until cake is light golden brown and springs back when lightly touched in the centre.

Use a thin-bladed knife to gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges and use to lift cake to a large rack to cool. Tent cake with another sheet of foil. Cool for 30 minutes.

Whip filling ingredients in a bowl until mixture starts to stiffen.

Assembly: Remove foil tent. Spread the cream filling evenly over the cake with a rubber spatula, up to 1 inch before reaching the end farthest from you. (The cake will be rolled lengthwise; some of the filling will move to that end as you roll.) Begin rolling by flipping the edge of cake nearest you over onto itself. Use the foil under cake and on sides to help roll the cake lengthwise and round the shape until you reach the other end.

Cut each end of the roll off on the diagonal for eye appeal, and use a long, wide spatula to transfer roll to a serving plate. Sift a light coating of icing sugar over roll.

Taste Tester Notes: Very light texture and nice, mild flavour. Note that this recipe uses cake flour. I used an 11 x 17-inch pan. The cake may start to crack a bit when you first start rolling, but once you gain momentum it should roll smoothly. Keep any unused portion covered and refrigerated.

Republished from the Winnipeg Free Press print edition August 6, 2008

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