Pancake
Type | Batter |
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A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.[1]
The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often
Commercially prepared pancake mixes are available in some countries. Like waffles, commercially prepared frozen pancakes are available from companies like Eggo. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland, Ireland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. When potato is used as a major portion of the batter, the result is a potato pancake.
Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a
History
The
The Ancient Romans called their fried concoctions alia dulcia, Latin for "other sweets". These were much different from what are known as pancakes today.[18]
Regional varieties
Africa
Horn of Africa
Pancakes in the
In Eritrea and Ethiopia, injera are usually served with one or more stews known as wat or with salads (especially, for instance, during periods of Ethiopian Orthodox fasting) or with other injera (injera firfir). The right hand is used to tear small pieces from the injera to use to pick up and eat the stews or salads. The injera under these stews soaks up juices and flavours and, after the stews and salads are finished, is also consumed. Injera thus acts simultaneously as food, eating utensil, and plate. When the "tablecloth" formed by the injera is finished, the meal is over.
Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen.[19][20] It is often eaten along with honey, ghee and tea. During lunch, lahoh is sometimes consumed with curry, soup or stew.
Kenya
In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes.
South Africa
A "pancake" in
Plaatkoekies ("flapjacks", or lit. "plate cookies") are American-style "silver dollar" pancakes.
Uganda
In Uganda, pancakes are locally made with bananas (one of the staple foods of the country) and usually served as a breakfast or as a snack option.
East Asia
China
Japan
In Japan,
The Japanese have also created a soufflé-style cooked-in rings-pancake, which is taller and fluffier than the American pancakes it is inspired by,[24] and found in Singapore,[25] Toronto,[26] Australia, and the United Kingdom.[27]
Korea
In Korea, pancakes include savoury buchimgae (Korean pancakes) and jeon (egged and battered pan-fries, sometime pancakes), bindae-tteok (pan-friend mung bean cakes), as well as sweet hotteok (filled sweet pancake). These may be served during all times of the day as side dishes or just snacks. Variants of the dish use the batter of the pancake to make deep fried vegetables, meat, or fish.[28]
South Asia
India
India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents.
Pancakes prepared using a north Indian cooking style are known as cheela. Sweet cheela are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram paste (moong daal) and are sometimes garnished with paneer, a cottage-style cheese.
semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk.
In Western India, the multi-grain thalipeeth is popular. In Goa, a traditional crêpe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut.
In Eastern India, malpuas are sometimes prepared in the form of pancakes.
In some regions of Middle
Nepal
In Nepal, the Newar people have a savoury rice pancake called chataamari cooked with meat or eggs on top. This dish is also known as the Newari Pizza, as it is served and eaten similarly to American pizza. Besides being served with meat or eggs, it can also be served plain.[29]
Pakistan
In Pakistani cuisine, rishiki is a pancake, slightly thicker than a crepe, which is made from whole wheat flour, water and eggs and usually served with honey. It is widely consumed in the far north and is a staple of Chitrali cuisine.
Sri Lanka
Sri Lankan Coconut Pancakes or පොල් පැණි පෑන්කේක් (pol pani pancake) are spiced sweet coconut filling wrapped in a thin crepe, which is made from flour, eggs and coconut milk, with turmeric added to give a yellow color.
Southeast Asia
Banana pancakes are a menu item in backpacker-oriented cafes in Southeast Asia. This has given rise to the term Banana Pancake Trail or Banana Pancake Circuit, given to the growing routes travelled by backpackers across Malaysia, Thailand, Cambodia and Vietnam.[30]
Indonesia
Pancakes in
Other types of pancakes in Indonesia are burgo, dadar gulung, kue ape, kue apem, kue cubit, kue cucur, kue leker, kue terang bulan, laklak, martabak, pannenkoek, poffertjes, roti canai, and roti jala.
Malaysia
The traditional
Myanmar (Burma)
The traditional Burmese pancake is called bein mont, and is a traditional Burmese snack or mont. The pancake is baked in a rice flour batter immersed in jaggery, coconut shavings and garnished with sesame seeds, peanuts and poppy seeds.[33]
Philippines
In the Philippines, traditional dessert pancakes include salukara, a rice pancake made from glutinous rice, eggs, and coconut milk. The batter is placed in a clay pot or pan lined with banana leaves or greased with oil (traditionally lard), and is baked over hot coals. Salukara is a subtype of bibingka (Philippine baked rice cakes).[34] Panyalam, a similar rice pancake from Mindanao, is deep-fried rather than baked.[35]
Traditional savory pancakes in the Philippines include pudpod (smoked fish flake pancakes) and okoy (a pancake made of battered shrimp, pumpkin, or sweet potatoes).
The American style of pancakes is also a common offering in fast-food establishments in the Philippines, usually as a breakfast fare, as well as in specialty restaurants like IHOP and the local restaurant brand Pancake House. The inexpensive local counterpart, called hotcakes, aside from being commonly prepared for breakfast, is also prepared as an afternoon snack, with street kiosks selling small hotcakes topped with the choice of margarine, sugar, or condensed milk and flavored syrups.
Vietnam
In
Europe
Austria, Czech Republic, and Romania, Slovakia, and former Yugoslavia
In Austria, the Czech Republic, and
Eastern Europe
Eastern-Slavic cuisines have a long tradition of pancake cooking and include a variety of pancake types. In Belarus, Russia, and Ukraine, pancakes may be breakfast food, appetizers, main courses, or desserts.
Blini (Russian: блины) or mlynci (Ukrainian: млинцi) are thin pancakes, somewhat thicker than crêpes, made from wheat or buckwheat flour, butter, eggs, and milk, with yeast added to the batter. The preparation of blini/mlynci dates back to pagan traditions and feasts, which are reflected in today's "pancake week" celebrated in the winter before the Great Lent. In pre-Christian times, blini and mlynci were symbolically considered by early Slavic peoples as a symbol of the sun, due to their round form.[37]
Blintzes (Russian: блинчики blinchiki) are thin crêpes made without yeast. Filled blintzes are also referred to as nalysnyky (Ukrainian: налисники), nalistniki (Russian: налистники) or nalesniki (Russian: налесники).[38] A filling such as jam, fruits, quark, or cottage cheese, potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions, is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked.
Traditionally, Ashkenazi Jews who, prior to 1945, lived in what is today
Small thick pancakes are called oladyi (Russian: оладьи) or oladky (Ukrainian: оладки). The batter may contain various additions, such as apple and raisins.
There also exists a style of pancake made out of quark called syrniki.
Denmark
Æbleskiver are traditional Danish pancakes made in a distinctive spherical shape. (The name literally means "apple slices" in Danish, although apples are not an ingredient.) Æbleskiver are cooked on the stove top by baking in a special cast iron pan with several hemispherical indentations. Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar.
Finland
Finnish pancakes greatly resemble plättar (see the description in the Sweden section below) and are called lettu, lätty, räiskäle or ohukainen. In Finland pancakes are usually eaten as dessert with whipped cream or pancake-jam, sugar or vanilla ice cream. Besides the plain lettu, there is also a version with
France, Belgium, Italy, Portugal, and Switzerland
Crêpes are popular in many South American countries such as Argentina, Brazil, and Chile. They are consumed with sweet fillings (marmalade, dulce de leche) or with salty fillings (ground meat (Brazil), vegetables, tomato sauce, cheese).
They have also become popular East Asian countries, including Japan, South Korea and China, and Southeast Asian countries, such as the Philippines and Thailand, where they are sold in crêpe stands and kiosks. They are often served with whipped cream and fruits, or non-sweet spreads such as vegetables.
Farinata are popular in Mediterranean regions, including Nice. Also called socca, these are pancakes made from chickpea flour and seasoned with black pepper. They are popular street food in Nice.
Germany
German pancakes are known as Pfannkuchen (from the
In Swabia, pancakes sliced into ribbons (Flädle) are often served in soup.
Great Britain
England
English pancakes have three key ingredients: plain flour, eggs, and milk, though Gervase Markham's 1615 version in The English Huswife used water instead of milk, and added sweet spices.[42] The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes and Italian crespelle. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savoury stuffings and eaten as a main course. On Shrove Tuesday, it is customary to eat pancakes with one of the usual toppings. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner. Staffordshire oatcakes are a savoury variety of pancake particularly associated with that county.
A variation of pancake is the crumpet, made from a batter leavened with yeast (or with both yeast and baking powder) and fried in butter to produce a slightly raised flat cake. They are also eaten in the rest of the United Kingdom, the Republic of Ireland, and certain areas of the Commonwealth.
Scotland
Pancakes (also called Scotch pancakes or Scottish pancakes) are more like the American type. In parts of Scotland they are also referred to as drop scones or dropped scones.[43][44][45] They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar.[43][44][45] Smaller than American or English pancakes at about 9 cm (3.5 inches) in diameter, they are made by the traditional method of dropping batter onto a griddle (a girdle in Northumberland or in Scots). They can be served with jam and cream or just with butter. In Scotland pancakes are generally served at teatime.
Wales
Welsh pancakes, known as crempog, ffroes and other names, vary considerably. Generally, they are thick and layered on top of each other to form a tall mock-cake, but some are very much like American pancakes, others may be made with yeast (called crempog furum) or oatmeal (although this is also true of American pancakes) and some are like Scotch pancakes.[46][47] Crumpets and pikelets are sometimes considered a variety of pancake.
Greece and Cyprus
Greek pancakes are called teganites (τηγανίτες and are smaller sized pancakes that can be either sweet or savoury. Their main ingredients are flour, olive oil or butter, milk and eggs. They are usually drizzled with plain sugar or honey and cinnamon and sometimes topped with cheese, nuts, fruits or vegetables. Teganites can be served for breakfast or dessert, and in some places like
In Cyprus, pancakes are also called teganites and are used in an alternative dish called Genoese cannelloni, which includes ground meat with tomato sauce, cheese and occasionally bechamel sauce.
Hungary
In
Iceland
Icelandic crepe-like pancakes are called pönnukaka (pl. pönnukökur), whereas smaller, thicker and denser pancakes resembling North American pancakes are called lumma or skonsa. The pancakes are usually a bit browner than traditional Swedish ones. Pönnukökur are usually cooked on a special Icelandic pancake pan, which is made to get the pancake as thin as possible, which is traditionally never washed or rinsed, not even with water. Pönnukökur are traditionally served rolled up with sugar or folded with jam and whipped cream, but if eaten at a café they might contain ice cream instead. Pönnukökur are also a popular dessert in North America among people of Icelandic descent.
In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread.
Netherlands
In the Netherlands, pancakes are known as pannenkoeken and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savoury, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, 30 cm (12 inches) or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination.
Stroop, a thick molasses-like sugar beet-based syrup is also popular, particularly in a classic filling of bacon and stroop.
Poffertjes are another Dutch quick bread, similar to American pancakes but sweeter and much smaller. Made in a specially dimpled copper or cast iron pan, they are flipped once with a fork. Unlike Dutch pancakes, the batter for poffertjes contains baking powder and therefore they have a softer interior than pancakes.
A
Poland
In Poland, thin crêpe-style pancakes are called naleśniki (pronounced [naˈlɛɕɲikʲi]). They are usually rolled and served with a variety of savoury or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. bilberries), jams (often apple jam), and soft white cheese with sugar. Savoury fillings include fried vegetables, fried chicken, minced meat, spinach, and a variety of added ingredients such as potatoes, mushrooms, cabbage or ham. Another Polish dish reassembling pancakes are racuchy. They are smaller and thicker than naleśniki and can be stuffed with apple slices.
Spain and Portugal
Iberian pancakes are called frixuelos or filloas and are very popular in Portugal and the north-west of Spain. They are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in Portugal, Galicia, Asturias and León.
Sweden and Norway
Nordic pancakes are similar to French-style crêpes. In some Nordic countries, they are served with jam or fruit, often
Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. Another special "Swedish pancake" is the äggakaka (eggcake), also called skånsk äggakaka (Scanian eggcake), which is almost like an ordinary Swedish pancake but it is a lot thicker and also much more difficult to make due to the risk of burning it. It is made in a frying pan, is about four to five centimetres (1+1⁄2 to 2 inches) thick, and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar.
North America
Costa Rica
Costa Rican chorreadas are similar to cachapas.
Guatemala
Guatemalan pancakes are called panqueques. They are made with the same ingredients as American pancakes. The toppings are usually fruits and honey. They are a very popular breakfast meal in Guatemala. Depending on the region, the panqueque can be thin as a crêpe or as fluffy as a North American pancake.
Mexico
Mexican hotcakes are similar to American pancakes. Crêpes became popular toward the end of the 19th century after their introduction by the French sometime between the First French Intervention (1838) and the
United States and Canada
American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with
The thick batter contains eggs, flour, milk, and a leavening agent such as baking powder. The batter can have ingredients such as buttermilk, blueberries, strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such as cinnamon, vanilla and nutmeg can also be used. Yogurt may be used to give the pancakes a relatively moist consistency. Pancakes may be 1 cm (1⁄2 inch) thick and are typically between 10 and 25 cm (4 and 10 inches) in diameter.
Johnnycake (also jonnycake, johnny cake, journey cake or Johnny Bread) is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda.[51] The modern johnnycake is stereotypically identified with today's Rhode Island foods, though they are a cultural staple in all of the northern US.[52] A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened.
Yaniqueques or yanikeke are a Dominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food.[53][54]
Sourdough was used by prospectors and pioneers to make pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it.[55] Sourdough pancakes are now a particular speciality in Alaska.[56] They are also found in many American pancake houses and restaurants elsewhere in America.
A silver dollar pancake refers to a pancake about 5–7 cm (2–3 inches) in diameter, or just a bit bigger than the pre-1979 silver dollar coins in the United States. This is usually made by frying a small spoonful of the same batter as any other pancake. One serving usually consists of five to ten silver dollar pancakes.
German pancakes or
Oceania
Australia and New Zealand
In Australia and New Zealand, small pancakes (about 75 mm or 3 inches in diameter) known as pikelets or drop scones are also eaten. They are traditionally served with jam or jam and whipped cream, or solely with butter, at afternoon tea, but can also be served at morning tea. They are made with milk, self-raising flour, eggs, and sometimes a small amount of
In some circles in New Zealand, very thin, crêpe-like or English pancake-like pancakes (around 20 cm or 8 inches in diameter) are served with butter, or butter and lemon, sugar, and then rolled up and eaten.
American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, fruits (sometimes stewed) such as strawberries and cream, ice cream, or mascarpone.
South America
Brazil
Tapioca (Portuguese pronunciation: [tɐpiˈɔkɐ]), beiju ([bejˈʒu]) or biju ([biˈʒu]) are cassava (manioc) starch flour unleavened pancakes. They are slightly thicker than crêpes and can be eaten plain or with sweet or savoury toppings. Tapioca flour must be moistened and strained through a sieve to become a coarse flour. The heat of an ungreased hot griddle or pan makes the starchy grains fuse into a flatbread which resembles a grainy pancake. Popular tapioca toppings include molten butter and dried, shredded coconut.
Panquecas (
The exotic Brazilian pancake blinis (
Colombia and Venezuela
Cachapas are corn pancakes, popular in Venezuelan cuisine.
In Colombia a similar preparation to cachapas is "arepa de choclo" (sweetcorn arepa).
Argentina and Uruguay
In Argentina and Uruguay pancakes are called panqueques and are usually sweet preparations filled with dulce de leche or whipped cream and strawberries. In savory preparations, pancakes are used to make cannelloni.
Restaurant chains
In the US, Mexico and Canada, the franchised restaurant chain
The popularity of pancakes in Australia has spawned the Pancake Parlour and Pancakes on the Rocks franchised restaurants. In British Columbia and Alberta, Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.
Syndrome
Day
Pancakes are traditionally eaten on
Charity and school events are organized on Pancake Day: in a "pancake race" each participant carries a pancake in a frying pan. All runners must toss their pancakes as they run and catch them in the frying pan. This event is said to have originated in
The Rehab UK Parliamentary Pancake Race takes place every Shrove Tuesday, with teams from the British lower house (the House of Commons), the upper house (the House of Lords), and the Fourth Estate, contending for the title of Parliamentary Pancake Race Champions. The fun relay race is to raise awareness of the work of the national brain injury charity, Rehab UK, and the needs of people with acquired brain injury.[68][69]
Gallery
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American pancakes with blueberry sauce
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Japanese okonomiyaki, a savoury pancake containing a variety of ingredients
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Danish æbleskiver being prepared
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French socca just coming out of the oven, in the old town of Nice, on the French Riviera
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An automatic pancake machine
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Inuit bannock
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Stacks of "silver dollar" pancakes
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A touton (upper-right) with other breakfast foods
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Swedish äggakaka with slices of pork belly, apples, and a bowl of lingonberries
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Pancakes made in the shape of a heart on a frying pan
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Pancakes and syrup at a pancake feed event
See also
- List of breakfast foods
- List of quick breads
- Pancake art - an artform where batter is applied to make an image
- Pancake breakfast
- Qistibi
- Roti jala
- Sarva Pindi
- Waffle
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- ^ "Pancake Day (Shrove Tuesday), in the UK". British Embassy, Washington DC. Archived from the original on 23 February 2007. Retrieved 17 November 2006.
- ^ "Shrove Tuesday – Pancake Day!". Irish Culture and Customs. Archived from the original on 9 December 2006. Retrieved 17 November 2006.
- ^ "Easter in Australia". The Australian Government Culture and Recreation Portal. Archived from the original on 18 March 2007. Retrieved 17 November 2006.
- ^ "The origin of pancake racing". Bbc.co.uk. Archived from the original on 10 December 2017. Retrieved 28 February 2014.
- ^ "Olney Pancake Race". ukstudentlife.com. Archived from the original on 29 July 2015. Retrieved 4 August 2015.
- ^ "Pancake Race 2007". archive.org. Archived from the original on 6 February 2010. Retrieved 4 August 2015.
- ^ "Peers batter MPs in pancake race", BBC News, 24 February 2009, archived from the original on 27 February 2009, retrieved 18 May 2009
- ^ "Lords win Westminster parliamentary pancake race", BBC News, 8 March 2011, archived from the original on 9 March 2011, retrieved 8 March 2011
Further reading
- Albala, Ken (2008). Pancake: A Global History. Reaktion Books. via archive.org.)
- Annear, Steve (20 January 2016). "Olin College students create machine that makes pancakes". The Boston Globe.
Device that automatically 'prints' pancakes onto a griddle based on images designed on a computer screen
External links
- History of the pancake at foodtimeline.org