Pancakes

Categories: Food | Breakfast | Dessert

  • Pancakes are a buttery breakfast food, made by grilling a thin batter on both sides. Plain pancakes can be made in several sizes, though cakes with a five to six inch diameter are the standard. The National Pancake Day is another term for Fat Tuesday, held annually in February or March. In 2010, the event will take place on February 16 and the restaurant chain IHOP will offer free pancakes.

  • Popular Variations

    1. Flapjacks: Thin, wide pancake with crispy edges and a chewy center.
    2. Fruit Pancakes: American restaurants frequently include fruit in the batter before grilling. Blueberries, bananas and strawberries are common. Some restaurants serve flavored syrups to complement the fruit and pancake flavors.
    3. Dessert Pancakes: Though still commonly served as breakfast entrees, pancakes can include chocolate chips, cinnamon and powdered sugar to make the dish sweeter and highlight the more savory aspects of the pancakes themselves.

  • National Pancake Day

    The restaurant chain IHOP has offered free pancakes on Fat Tuesday since 2006 and coined the term National Pancake Day. The day takes place in February or March before Ash Wednesday, which marks the beginning of the Christian fasting period Lent. During Lent, some Christians refrain from eating dairy, egg or meat products.

  • International Variations

    1. France - Crêpes and Galettes are very thin pancakes made from a batter usually consisting of flour, eggs, milk, butter and a pinch of salt. They are generally served rolled or folded around a filling. There are typically two types of crêpes, sweet crêpes (crêpes sucrées) and savory galettes (crêpes salées). Sweet crêpes are made from wheat flour, lightly sweetened and filled with things like fruits and [[berries]. Gallettes are made from buckwheat flour and filled with meat, sausages, cheese or fish.
    2. England - English pancakes are made from three main ingredients, flour, eggs and milk. These three are combined into a runny batter that forms a very thin pancake when cooked, in fact very simliar to French crêpes. They are traditionaly topped with lemon juice and sugar when eaten as a dessert or filled may be filled with meats and other savories, then served as a snack. An offshoot of the English pancake is Yorkshire pudding, the same batter as pancake is used. but air is whipped into and it is then baked. This batter will rise in the oven as the air whipped into the batter expands while cooking.
    3. Netherlands - Pannenkoeken are a Dutch baked pancake, made from an egg based batter. They are relatively large, about 12 inches in diameter, whose flavor and texture is simliar to crêpe. They are cooked in a hot oven and the resulting pancake is very light and airy. Often bowl shaped they are topped off with a wide variety of fillings including apples, bacon, ham, berries or cheese, as well as a thick syrup called “stroop”.

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