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Pancakes

Toppings:
British- lemon juice & sugar
United States- syrup & butter
Venezuela- butter & cheese

Fillings:
Austria- apricot jam
Malaysia- cheese
Chinese- green onion

Other names:
Middle Eastern pita 
India dosa 
French crÍpe

More:
Italy- covered with cheese
Germany- bowl shaped
Hungary- served as a dessert

Call them flapjacks, griddlecakes, or hotcakes--they are all pancakes. Pancakes are made and served in almost every country because they are easy to prepare and are made of three basic ingredients flour, eggs and milk.

Pancake : a global history
Ken Albala.
London : Reaktion, 2008.
"Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from the Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travellers, a celebratory dish and a breakfast meal. This book also features a number of delicious historic and modern recipes - tracing the first official pancake recipe to a sixteenth-century book."--BOOK JACKET.
     
Essentials of breakfast & brunch : recipes, menus, and ideas for delicious morning meals
general editor, Chuck Williams ; recipes, Georgeanne Brennan ... [et. al.] ; photography, Tucker + Hossler.
Menlo Park, Calif. : Oxmoor House, Inc., c2007.
Packed with practical tips and stunning photography, Williams-Sonoma Essentials of B & B is the latest in the popular Essentials series. It offers a range of recipes for meals served from early morning through lunchtime. The book includes information on seasonal ingredients and pantry essentials, entertaining ideas, instructional tips on how to make the perfect cup of coffee or tea, and helpful suggestions for setting
     
Crepes, waffles, and pancakes! : over 100 recipes for hearty meals, light snacks, and delicious desserts
Kathryn Hawkins.
Intercourse, PA : Good Books, c2006.
Includes index.
     

A secret to producing wonderful pancakes is to use a lightly greased griddle that heats evenly. Testing the temperature of the griddle can be done by simply dripping drops of water over the surface. If it bounces around on the griddle, then it is ready. When tiny bubbles form all around the uncooked side, your pancake is ready to flip.

A classic pancake recipe may be made to be more exciting by adding divine spices, luscious fruits, or even chocolate. Blueberries are a favorite fruit that is often added. Cinnamon, or ginger, are popular spices. If preferred, chocolate chips may be added to the batter. There are many choices to sweeten up a stack of pancakes with a variety of flavored syrups, nuts and whipped toppings.

On Shrove Tuesday, the day before Ash Wednesday, many places around the world hold pancake events to celebrate. The most popular on is the Pancake Race. In 1445 a women was preparing pancakes in her kitchen when the church bells rang. Being a faithful parishioner, she ran all the way to the church with her apron on still holding on to her frying pan containing pancakes. Today the pancake race event in Olney, England and Liberal, Kansas. Liberal citizens challenge Olney and now the two towns compete annually and prizes are exchanged.

Get your griddle ready and make the perfect pancake.

Article by: St. Louis Public Library staff