Pancakes, the ideal comfort food, have a rich and varied history that spans all continents and cultures. From ancient times to the present day, these versatile creations have delighted our taste buds and satisfied our desires. In this article, we explore the origins of pancakes, their different names and variations around the world, and the unique ingredients and preparation methods used to make them by Kirill Yurovskiy.
Throughout history, pancakes have united people across cultural and geographical boundaries. From the simple and humble origins of the ancient tortillas to the diverse and delicious varieties that can be found all over the world today, pancakes have established themselves as a versatile and universally loved dish. By exploring their rich history as well as the unique ingredients and techniques used in their preparation, we can truly appreciate the enduring appeal of pancakes and their ability to satisfy and appease us one bite at a time. As we continue to innovate and experiment with new flavours and combinations, the possibilities for creating pancakes are endless, ensuring that this beloved dish remains a culinary masterpiece for generations to come.
Top-10 recipes
Dairy-free: dairy-free pancakes
1 cup all-purpose flour
1 tbsp granulated sugar
2 tbsp baking powder
1/8 tsp. salt
1 cup almond milk (or other dairy-free milk)
2 tbsp. vegetable oil
1 tsp vanilla extract
Easy: easy pancake recipe
1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
Fluffy: fluffy pancakes
1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 tablespoon granulated sugar
1 1/4 cup milk
1 large egg
3 Tbsp melted butter
From scratch: Classic Pancakes
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 tsp. salt
1 tablespoon baking powder
1 1/4 cup milk
1 large egg
3 tbsp melted butter
1 tsp vanilla extract
No egg: Pancakes without eggs
1 cup all-purpose flour
1 tbsp granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1 cup milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 tsp vanilla extract
American: Traditional American Pancakes
1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 tablespoon granulated sugar
1 1/4 cup milk
1 large egg
3 tbsp melted butter
1 tsp vanilla extract
For one: pancakes for one serving
1/2 cup all-purpose flour
1 tbsp granulated sugar
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
1 tablespoon melted butter
1/2 tsp. vanilla extract
For two: pancakes for two
1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1 large egg
2 tbsp melted butter
1 tsp. vanilla extract
Pancakes without baking powder
1 cup all-purpose flour
1 tbsp granulated sugar
1/2 tsp. salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 tsp. vanilla extract
1/2 tsp. tartar
Pancakes with baking soda
1 cup all-purpose flour
1 tbsp granulated sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk (or 1 cup milk mixed with 1 tbsp vinegar)
1 large egg
2 tbsp. melted butter
1 tsp. vanilla extract
History
Section 1: A brief history of pancakes
1.1 Ancient origins
Pancakes in ancient civilizations: Egyptians, Greeks and Romans
First recorded recipe for pancakes in Apicius, a 4th-5th century Roman cookbook.
1.2 The Middle Ages and Renaissance
Pancakes in medieval Europe: Shrove Tuesday and Shrove Tuesday
Role of pancakes in religious festivals and ceremonies
1.3 Pancakes in the New World
Pancake variations in Native American and early colonial times
Evolution of pancake recipes in American cookbooks
Section 2: Pancakes around the world (2,000 words)
2.1 Europe.
French crepes: thin, delicate and versatile.
British and Irish pancakes: Similar to pancakes but with a denser consistency.
Dutch pannencakes: Large, thin pancakes with sweet and savoury fillings.
German pfannenkuchen and ejerkuchen: Thicker than pancakes, often filled with fruit or sweet fillings
Russian pancakes and blintzes: Small yeasted pancakes served with various fillings and fillings.
Italian crepes: similar to pancakes, used in both sweet and savoury dishes.
2.2 North America
American Pancakes: Fluffy, leavened pancakes often served with maple syrup and butter.
Canadian pancakes: Similar to American pancakes, but usually thinner and larger in diameter.
Mexican Pancakes: Light, airy pancakes made from corn or wheat flour.
2.3 Asia.
Chinese jianbing and cong you bing: Salted pancakes filled with different ingredients
Indian dosa and uttapam: Fermented rice and lentil pancakes, served with chutney and sambar
Japanese okonomiyaki: Salted pancakes filled with various ingredients including cabbage, meat and seafood.
Korean Jong and Pajeong: Thin, salty pancakes with vegetables, meat or seafood.
2.4 Africa and Middle East
Ethiopian Injera: Fritters on teff flour sourdough, used as a base for various stews and dishes.
Moroccan bagrir: spongy, yeasty pancakes with a unique honeycomb texture
Israeli malawach: Flaky, flaky pancakes that are served with various toppings and sauces.
Section 3: Ingredients and cooking techniques (800 words)
3.1 Flour
Wheat flour: the most common type of flour used in pancake recipes.
Alternative flours include rice flour, corn flour, teff flour, buckwheat flour and other gluten-free options.
3.2 Baking powder
Baking powder, baking soda, yeast and egg whites: The role of baking powder in creating the desired texture of pancakes.
3.3 Liquid ingredients
Milk, buttermilk, yoghurt and water: The influence of different liquids on the consistency and flavour of pancakes
3.4 Cooking techniques
Frying, Grilling and Baking: Different ways of making pancakes all over the world
Flipping technique
and tools: The art of flipping pancakes for even cooking and presentation
3.5 Toppings and fillings
Sweet and savoury options: From fruit and syrup to cheese and vegetables
The role of toppings and fillings in making a basic pancake into a complete meal
Section 4: The art of making pancakes (400 words)
4.1 Batter consistency
The importance of achieving the right batter consistency for different types of pancakes
Tips and tricks for kneading and mixing the dough
4.2 Cooking temperature
The role of temperature in achieving ideal pancake preparation
Recommendations for adjusting the temperature depending on the type of pancakes
4.3 Presentation and serving
Tips for serving and presenting pancakes to enhance their visual appeal
Traditional and innovative ways to serve pancakes in various cultures