Manitoba Chef and Podcaster Keep Pancake Recipe for All Ages

The Manitoba History of Food Project carries a special food truck to different communities to collect people's favorite food memories and capture the province's delicious traditions.

Inside the truck, at a recent stop in Steinbach, measuring cups, butter and milk circulate, chef Anna Sigrithur explains how she mowed the lambs – an invasive green plant – in the farm of his partner Valley of the river near Saint-Adolphe. She tells how food connects people to their past, to the land and to each other.

"I spent a lot of time learning about wild plants, learning about ecology and interacting with the species around us. whether animal or plant, I really love to share the things that I have learned. "

Anna Sigrithur, Food Chef and Podcaster, shares her recipe for salty pancakes and wild vegetables. (CBC)

Sigrithur is a chef and has a podcast on food, but ordinary people are invited to contact researchers to take the time to come to the truck, cook and share their connection to food.This does not have to be great or even delicious, and people certainly do not need to be culinary artists

"We are not only interested in recipes that are your favorite or that are nostalgic and very colorful. can also be something that you hate with a pbadion, "says Kimberley Moore, badistant professor at the Center for Oral History.

This is Sigrithur's recipe for wild vegetable pancakes.

Basic pancakes:

• 1 1/2 cups of milk
• 1 cup plus 1-2 tablespoons of flour
• 1 tablespoon of melted butter
• 2 eggs

Whisk eggs, milk and butter together. Add the flour and mix until smooth. Pour a small amount of dough on a hot pan, tilting the pan to cover the entire surface in thin layer. Cook for 1-2 minutes, then return. Bake 30 seconds longer and remove from heat. Repeat until the dough is finished.

Garnish:

• 3-4 cloves of minced garlic
• 1/3 cup of butter
• 4 cups of washed and chopped lamb wedges (a common wild green and a parent of quinoa)
• 1/2 fresh lemon, juice
• 1 teaspoon of salt

Sauté garlic in butter for a minute until it is scented but not burning. Add the lamb wedges, stirring to coat with butter and wilt warm. Cook for a few minutes, turning down when the vegetables are fading. Add the lemon juice and salt for about two minutes. Continue to turn. After about five minutes the greens should be well cooked and shiny. Fill pancakes with a small amount of cooked green vegetables, roll and enjoy

Note: Always pick wild plants in a place where you know that the soil is free of toxins and that it's all over the place. no herbicide was used nearby