Riverside Pancakes

This is an old family standby, which makes a traditional Nova Scotian pancake - it is not a big, fluffy, syrup-absorbing sponge that falls apart on your plate (ie: a mix pancake). MBC and I have this discussion now and then about what I think an American pancake is. I have always thought of them as being massive and really fluffy, I suppose mostly based on restaurant fare in my travels down there. She rightly points out that you would get this sort of pancake at any restaurant in Canada as well. At any rate, these pancakes are not thus. They are, however, just like what is referred to as a 'scotch pancake' here in the UK, but minus the fruit.

The recipe comes from the North Cumberland Memorial Hospital Lady's Auxiliary Cookbook, Pugwash, NS (1970s vintage), which tells us that it was submitted by Barb MacKay.

Riverside Pancakes

2 cups flour
1 teaspoon baking soda
3 tablespoons sugar
3/4 teaspoon salt
2 eggs
1/4 cup white vinegar*
2 cups milk

Measure out the milk and pour vinegar in to sour. Add eggs and beat. Mix dry ingredients separately and add the wet in with a whisk. (My mother does the whole thing in a blender, also works well for pouring that way) Cook on a well greased griddle or frying pan until most of the bubbles burst, then flip (if it's too hot you'll know because it'll be burnt when you flip over).

*If you have it or feel so inclined you may just use 2-1/4 cups of buttermilk or milk that's gone sour in the fridge rather than the vinegar/milk combo. Important note here for those of you in the UK. White vinegar in Canada is a spirit vinegar, completely distilled. If you try to use UK-style vinegar it will taste awful. Just use buttermilk or, if you know where to get it, Polish white vinegar.

These are our all-around everyday pancake, be warned though, it makes a lot. The recipe does halve perfectly though.