 A stack of American-style pancakes withhoney being poured | |
| Type | Batter |
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Apancake, also known as ahotcake,griddlecake, orflapjack, is a flat cake, often thin and round, prepared from astarch-basedbatter that may contain eggs, milk, and butter, and then cooked on a hot surface such as agriddle orfrying pan. It is a type ofbatter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.[1]
The pancake's shape and structure varies worldwide. In England, pancakes are oftenunleavened and resemble acrêpe.[2] In Scotland and North America, a leavening agent is used (typicallybaking powder) creating a thick fluffy pancake. Acrêpe is a thin pancake ofBreton origin cooked on one or both sides in a special pan orcrepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating fromsoutheast Europe ispalatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
Commercially prepared pancake mixes are available in some countries. Likewaffles, commercially prepared frozen pancakes are available from companies likeEggo. Whenbuttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as abuttermilk pancake, which is common in Scotland, Ireland and the US.Buckwheat flour can be used in a pancake batter, making for a type ofbuckwheat pancake, a category that includesblini,kaletez,ploye, andmemil-buchimgae. When potato is used as a major portion of the batter, the result is apotato 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 abreakfast food and serve a similar function towaffles. In Britain andthe Commonwealth, they are associated withShrove Tuesday, commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before thefasting period ofLent.
TheAncient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs)[3] or ταγηνίας (tagēnias),[4] all words deriving from τάγηνον (tagēnon), "frying pan".[5] The earliest attested references totagenias are in the works of the 5th-century BC poetsCratinus[6] andMagnes.[7] Tagenites were made withwheat flour,olive oil, honey, and curdled milk, and were served for breakfast.[8][9][10] Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of flour or dough of spelt",[11] derived from σταῖς (stais), "flour of spelt".[12]Athenaeus mentions, in hisDeipnosophistae,staititas topped with honey, sesame, and cheese.[13][14][15] TheMiddle English wordpancake appears in English in the 15th century.[16][17]
The Ancient Romans called their fried concoctionsalia dulcia, Latin for "other sweets". These were much different from what are known as pancakes today.[18]
Pancakes in theHorn of Africa (Djibouti,Eritrea,Ethiopia andSomalia) are known asinjera (sometimestransliterated asenjera,budenaa (Oromo), orcanjeero (Somali)).Injera is a yeast-risenflatbread with a unique, slightly spongy texture. Traditionally, it is made out ofteff flour and is a national dish in Ethiopia and Eritrea.Canjeero, also known aslahooh orlahoh, is a similar kind of flatbread eaten in Somalia andYemen.
In Eritrea and Ethiopia,injera are usually served with one or more stews known aswat or with salads (especially, for instance, during periods ofEthiopian Orthodox fasting) or with other injera (injera firfir). The right hand is used to tear small pieces from theinjera to use to pick up and eat the stews or salads. Theinjera 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 theinjera 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 withhoney,ghee andtea. During lunch,lahoh is sometimes consumed withcurry, soup or stew.
InKenya, 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.
A "pancake" inSouth Africa is acrêpe. InAfrikaans, it is known as apannekoek (pluralpannekoeke) and, traditionally, is prepared on gas stoves and eaten on wet and cold days.Pannekoeke are usually served with cinnamon-flavoured sugar (and, sometimes, lemon juice) that is either allowed to dissolve into and soften them or, if their crispy texture is to be retained, eaten immediately. They are a staple atDutch Reformed Church fêtes.[21]
Plaatkoekies ("flapjacks", or lit. "plate cookies") are American-style"silver dollar" pancakes.
InUganda, 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.
Chinese pancakes may be either savoury or sweet, and are generally made with dough rather than batter.[22] The dough mostly consists of water, flour, and vegetable oil.[23] The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce.[23]
In Japan,okonomiyaki are made from flour, egg, cabbage and a choice of ingredients.Oyaki are pancakes often stuffed withanko,eggplant, ornozawana.Dorayaki are a sort of sandwich made from Western-style pancakes and anko. Sweetcrepes are also very popular.
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]
In Korea, pancakes include savourybuchimgae (Korean pancakes) andjeon (egged and battered pan-fries, sometime pancakes),bindae-tteok (pan-friend mung bean cakes), as well as sweethotteok (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]
India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of addedraising agents. Pancakes prepared using a north Indian cooking style are known ascheela. Sweetcheela are made using sugar orjaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared fromgram flour or green gram paste (moong daal) and are sometimes garnished withpaneer, a cottage-style cheese.
Dosa,appam,neer dosa anduttapam are pancakes made in a south Indian cooking style. They are prepared by fermentingrice batter and split-skinnedurad bean (black lentil) blended with water.Meetha pooda – sweet pancakes often eaten with pickles and chutney – are a common breakfast food item inthe Punjab. Most of thepitha inAssam are types of pancakes served on occasions such asBihu festivals. TheBengali semi-sweet pancakepati-shapta is stuffed with grated coconut or thickened milk.
In Western India, the multi-grainthalipeeth is popular. In Goa, a traditionalcrêpe-like pancake known asalebele oralle 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 MiddleIndia, thin green Cheelas are made withginger orgarlic leaves' paste, andrice flour batter. Other ingredients included aresalt,cummin seeds, green chili, oil, curry leaves andcoriander leaves.
InNepal, theNewar people have a savoury rice pancake calledchataamari cooked with meat or eggs on top. This dish is also known as theNewari Pizza, as it is served and eaten similarly to Americanpizza. Besides being served with meat or eggs, it can also be served plain.[29]
Bangladesh
Chitoi pitha is a popular Bangladeshi steamed pancake made from rice flour. It's a traditional dish often enjoyed during festivals and special occasions. The batter is typically made with a blend of rice flour, water, and sometimes other ingredients like coconut milk or jaggery. The batter is then poured into a heated pan or mold and steamed until cooked through. Chitoi pitha is often served with sweet toppings like jaggery or molasses, or savory accompaniments like lentil curry or fish curry.
InPakistani 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 ofChitrali cuisine.
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.
Banana pancakes are a menu item inbackpacker-oriented cafes in Southeast Asia. This has given rise to the termBanana Pancake Trail orBanana Pancake Circuit, given to the growing routes travelled by backpackers across Malaysia, Thailand, Cambodia and Vietnam.[30]
Pancakes inIndonesia are calledpanekuk. TheIndonesian pancakeserabi is made from rice flour and coconut milk. The dish is often served withkinca, a thick, brown-colored coconut sugar syrup. Other toppings may includesugar,ground peanuts, slicedbananas,jackfruit, and other fruits, andchocolate. Other variations includecheddar cheese,corned beef,shredded chicken, andsausage.[31]
Other types of pancakes inIndonesia areburgo,dadar gulung,kue ape,kue apem,kue cubit,kue cucur,kue leker,kue terang bulan,laklak,martabak,pannenkoek,poffertjes,roti canai, androti jala.
The traditionalMalay pancake inMalaysia is calledPek Nga orLempeng Kelapa. Cooked very similarly to an American or Canadian –style pancake, albeit without a rising agent, it is a savoury pancake usually served during the breakfast hours withfish curry, coconut sticky rice,dried fish,rendang,[32] orsambal.
The traditional Burmese pancake is calledbein mont, and is a traditional Burmese snack ormont. The pancake is baked in arice flour batter immersed injaggery,coconut shavings and garnished withsesame seeds,peanuts andpoppy seeds.[33]
In thePhilippines, traditional dessert pancakes includesalukara, a rice pancake made from glutinous rice, eggs, andcoconut milk. The batter is placed in a clay pot or pan lined with banana leaves or greased with oil (traditionallylard), and is baked over hot coals.Salukara is a subtype ofbibingka (Philippine baked rice cakes).[34]Panyalam, a similar rice pancake fromMindanao, is deep-fried rather than baked.[35]
Traditional savory pancakes in the Philippines includepudpod (smoked fish flake pancakes) andokoy (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 likeIHOP and the local restaurant brandPancake House. The inexpensive local counterpart, calledhotcakes, aside from being commonly prepared for breakfast, is also prepared as an afternoon snack, with street kiosks selling small hotcakes topped with the choice ofmargarine,sugar, orcondensed milk and flavored syrups.
InVietnamese cuisine there is a variety of dishes that are called pancakes (bánh xèo,bánh khọt, which are sometimes called Vietnamese pancakes), as well as similar dishes such asbánh căn andbánh khoái incentral Vietnam.[36]
In Austria, the Czech Republic, andSlovakia, pancakes are calledpalatschinke,palačinka andpalacinka, respectively (plural:palatschinken,palačinky, andpalacinky).Kaiserschmarrn is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar. InRomania, they are calledclătită (plural:clătite). In countries offormer Yugoslavia, they are calledpalačinka (plural:palačinke). In these languages, the word derives from the Latinplacenta, meaning "cake". These pancakes are thin and filled with apricot, plum,lingonberry, apple or strawberry jam, chocolate sauce, orhazelnut spread.Eurokrem,Nutella, and Lino-Lada fillings are favourite among the younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven.
Eastern-Slavic cuisines have a long tradition of pancake cooking and include a variety of pancake types. InBelarus,Russia, andUkraine, pancakes may bebreakfast food, appetizers, main courses, or desserts.
Blini (Russian:блины) ormlynci (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 theGreat Lent. In pre-Christian times, blini and mlynci were symbolically considered by early Slavic peoples as a symbol of thesun, due to their round form.[37]
Blintzes (Russian:блинчикиblinchiki) are thin crêpes made without yeast. Filled blintzes are also referred to asnalysnyky (Ukrainian:налисники),nalistniki (Russian:налистники) ornalesniki (Russian:налесники).[38] A filling such as jam, fruits,quark, orcottage 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 todayPoland, portions of theCzech Republic,Hungary, and other portions of the formerPale of Settlement also created blintzes, with the key difference of always using a kosher cheese filling with norennet. The majority of recipes are sweet and are often served with berries or sour cream. These crepe-like dishes would often be served duringShavuot, and today the recipe still survives in places like Israel and New York.Latkes, potato pancakes with finely shredded or grated potato, can be eaten as part of the celebration ofHanukkah.
Small thick pancakes are calledoladyi (Russian:оладьи) oroladky (Ukrainian:оладки). The batter may contain various additions, such as apple and raisins.
There also exists a style of pancake made out ofquark calledsyrniki.
Æbleskiver are traditional Danish pancakes made in a distinctive spherical shape. (The name literally means "apple slices" inDanish, 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 theæbleskiver 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.
Finnish pancakes greatly resembleplättar (see the description in the Sweden section below) and are calledlettu,lätty,räiskäle orohukainen. In Finland pancakes are usually eaten as dessert with whipped cream or pancake-jam, sugar or vanilla ice cream. Besides the plainlettu, there is also a version withstinging nettle added (nokkoslettu, pl.nokkosletut).[40] In Finnish,lettu andpannukakku (literally "pancake") have different meanings, the latter having a structurally closer resemblance to a hotcake, and is baked in an oven instead of using a frying pan.Ålandspannkaka, literally "pancake ofÅland", is an extra thick variety of oven-made pancake that includes the addition of cardamom and either rice pudding or semolina porridge to the dough; it is only served inÅland and usually on itsAutonomy Day.[39] Besides the sweetlettu, which is eaten as a dessert, there are savory spinach pancakes (pinaattilettu, pl.pinaattiletut), which are eaten as a main course, typically with boiled potatoes andlingonberry jam. These are available ready-made from multiple brands.[41]
Crêpes, popular inFrance,Belgium,Switzerland andPortugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread, powdered sugar) or savoury filling (cheese, ham, seafood, spinach). InFrancophone Europe, crêpes are often sold in special stands.InItaly there is a similar dish calledcrespella orscrippella. In this country are also popular some traditional waffle cookies calledpizzelle and in some part ofTuscany there are typical thin crispy pancakes namedbrigidini, made with aniseed.InBrittany, agalette (orgalette bretonne) is a large thin pancake made ofbuckwheat flour, often cooked on one side only.
Crêpes are popular in manySouth American countries such asArgentina,Brazil, andChile. 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 popularEast Asian countries, includingJapan,South Korea andChina, andSoutheast Asian countries, such as thePhilippines andThailand, where they are sold in crêpe stands and kiosks. They are often served withwhipped cream and fruits, or non-sweet spreads such as vegetables.
Farinata are popular in Mediterranean regions, including Nice. Also calledsocca, these are pancakes made from chickpea flour and seasoned with black pepper. They are popular street food in Nice.
German pancakes are known asPfannkuchen (from theGermanPfanne andKuchen meaning "pan" and "cake") except in Berlin, Brandenburg and Saxony, wherePfannkuchen areBerliner pastries and pancakes are known asEierkuchen. They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent or yeast is uncommon. Fried apple rings covered by pancake dough and served with sugar and cinnamon are calledApfelküchle.Kaiserschmarrn, a thick but lightcaramelized pancake popular inBavaria and regions of the formerAustria-Hungary, is usually split into pieces, filled with fruits or nuts, sprinkled with powdered sugar and served with a fruit sauce.
InSwabia, pancakes sliced into ribbons (Flädle) are often served in soup.
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English pancakes have three key ingredients: plain flour, eggs, and milk, thoughGervase Markham's 1615 version inThe English Huswife used water instead of milk, and added sweetspices.[42] The batter is runny and forms a thin layer on the bottom of thefrying 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 toFrenchcrêpes andItalian crespelle. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled withgolden syrup, or wrapped around savoury stuffings and eaten as a main course. OnShrove 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 thecrumpet, 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 theUnited Kingdom, theRepublic of Ireland, and certain areas of theCommonwealth.
Pancakes (also calledScotch pancakes orScottish pancakes) are more like the American type. In parts of Scotland they are also referred to asdrop scones ordropped 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 agriddle (agirdle in Northumberland or inScots). They can be served with jam and cream or just with butter. In Scotland pancakes are generally served atteatime.
Welsh pancakes, known ascrempog,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 (calledcrempog furum) or oatmeal (although this is also true of American pancakes) and some are like Scotch pancakes.[46][47]Crumpets andpikelets are sometimes considered a variety of pancake.
Greek pancakes are calledteganites (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 likeCorfu andPatras are customarily served in the feast days ofSaint Spyridon andSaint Andrew.
InCyprus, 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.
InHungary, pancakes known aspalacsinta (derived from the Latinplacenta) are made from flour, milk or soda water, sugar, and eggs. Sweet wine may be added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa, or cinnamon powder, but meat and mushroom fillings are also used (seeHortobágyi palacsinta).Gundel palacsinta is a Hungarian pancake stuffed with walnuts, zest, raisins and rum that is served in chocolate sauce and is oftenflambéed. Hungarian pancakes are served as a main dish or as a dessert.
Icelandic crepe-like pancakes are calledpönnukaka (pl.pönnukökur), whereas smaller, thicker and denser pancakes resembling North American pancakes are calledlumma orskonsa. 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 assandwich bread, similar to Icelandicflatbread.
Pancakes inIrish are known asPancóga. They are usually thick and are often prepared similarly to American style pancakes.[48] Buttermilk pancakes are especially popular, though traditional stylecrêpes are also eaten. They are typically topped with eitherNutella (or a similar chocolate spread), fruit,maple syrup orbutter and sugar.
Aboxty is an Irishpotato pancake which is made withpotato andflour. It is commonly eaten as part of aFull Irish Breakfast and is often eaten plain.
In the Netherlands, pancakes are known aspannenkoeken 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 orcast 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.
Aspekdik is a pancake-like food which is traditionally eaten in the provincesGroningen andDrenthe in the Netherlands aroundNew Year. Unlike pancakes, a spekdik is cooked with awaffle iron. The main ingredients of a spekdik are syrup, eggs and rye-flour, and some varieties includebacon.
In Poland, thin crêpe-style pancakes are callednaleśniki (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 areracuchy. They are smaller and thicker thannaleśniki and can be stuffed with apple slices.
Iberian pancakes are calledfrixuelos orfilloas 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 inPortugal,Galicia,Asturias andLeón.
Nordic pancakes are similar to French-style crêpes. In some Nordic countries, they are served with jam or fruit, oftenlingonberry orstrawberry jam as a dessert with a variety of savoury fillings. Traditional Swedish variations can be exotic. Besides the usual thin pancakes, calledpannkakor, which resemble the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays withpea soup, the Swedish cuisine also hasplättar — very small pancakes, which resemble tiny English pancakes, and are usually fried in a special pan called a "plättlagg", a sort of frying pan with indentations to allow for several (normally seven) to be made at once. Another type of pancake is theugnspannkaka (oven pancake), which is very thick and resembles German pancakes and is baked in the oven. There is also a variant that includes fried pork in the batter,fläskpannkaka (pork pancake).
Potato pancakes calledraggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producingrårakor).Raggmunk andrårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake issaffron 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 theäggakaka (eggcake), also calledskånsk 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 andbacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar.
Costa Ricanchorreadas are similar tocachapas.
Guatemalan pancakes are calledpanqueques. 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, thepanqueque can be thin as a crêpe or as fluffy as a North American pancake.
Mexicanhotcakes 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 theSecond French Intervention in Mexico (1861–67).[49][50] Hotcakes are often made with cornmeal, as well as, or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country and are often sold by street vendors in cities and during the local celebrations of towns throughout the day. They are also sold during fairs; the vendors sell a single hotcake topped with different sauces such ascondensed milk, fruit jam or a sweet goat milk spread calledcajeta.
American and Canadian pancakes (sometimes calledhotcakes,griddlecakes, orflapjacks) are usually served at breakfast, in a stack of two or three, topped withmaple syrup ortable syrup, andbutter. They are often served with other items such as bacon, toast, eggs or sausage. Other popular topping alternatives includejam,peanut butter,nuts,fruit,honey,powdered sugar,whipped cream, cane syrup,cinnamon andsugar, andmolasses. In addition, when a pancake is occasionally served as a dessert, toppings such asice cream,chocolate syrup, and various fruits are often used.
The thick batter contains eggs, flour, milk, and aleavening agent such asbaking powder. The batter can have ingredients such asbuttermilk,blueberries, strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such ascinnamon, vanilla andnutmeg can also be used.Yogurt may be used to give the pancakes a relatively moist consistency. Pancakes may be1 cm (1⁄2 inch) thick and are typically between 10 and 25 cm (4 and 10 inches) in diameter.
Bannock is a Scottish version made from oatmeal. The bannock of native North Americans was made of corn, nut meal and plant bulb meal. Each region had its own variation of flour and fruit. Today, bannock is most often deep-fried, pan-fried and oven-baked.[51]
Johnnycake (alsojonnycake,johnny cake,journey cake orJohnny Bread) is acornmealflatbread that was an early Americanstaple food, and is still eaten in theWest Indies andBermuda.[52] The modern johnnycake is stereotypically identified with today'sRhode Island foods, though they are a cultural staple in all of thenorthern US.[53] A modern johnnycake is fried cornmealgruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened.
Yaniqueques oryanikeke are aDominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food.[54][55]
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.[56] Sourdough pancakes are now a particular speciality in Alaska.[57] They are also found in many American pancake houses and restaurants elsewhere in America.
Asilver dollar pancake refers to a pancake about 5–7 cm (2–3 inches) in diameter, or just a bit bigger than the pre-1979silver 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 orDutch baby pancakes served in American pancake houses are bowl-shaped. They are eaten with lemons and powdered sugar, jam, or caramelized apples, as well as fritters.[58] ADavid Eyre's pancake is a variation on the German pancake named for the American writer and editor David W. Eyre (1912–2008).
Toutons are small, tall pancakes traditional inNewfoundland. They are usually served with dark molasses.
In Australia and New Zealand, small pancakes (about 75 mm or 3 inches in diameter) known aspikelets ordrop 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 oficing sugar.
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, ormascarpone.
Tapioca (Portuguese pronunciation:[tɐpiˈɔkɐ]),beiju ([bejˈʒu]) orbiju ([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. Populartapioca toppings include molten butter and dried, shredded coconut.
Panquecas ([pɐ̃ˈkɛkɐs]) are generally made from cow's milk and refined wheat flour, and generally eaten with savoury fillings as rolls (although dessertpanquecas also exist). For those with celiac disease,corn starch might substitute for the wheat flour.[59] Common fillings include shredded, seasoned chicken breast with tomato paste/sauce, and ground beef, seasoned with fried onion cubes or fried salted smashed garlic (refogado), and often bell pepper cubes and tomato paste/sauce. Both kinds are generally topped with Parmesan cheese. Vegan recipes also exist, with texturized soy protein (carne de soja,[ˈkaʁnidʒiˈsɔʒɐ]) being particularly popular. Savourypanqueca is generally eaten for lunch or dinner, accompanied of white rice and salad, and less often pulses (prominently the beans Brazilian cuisine is famous for).
The exotic Brazilian pancakeblinis ([bliˈnis]) is made from a mixture of coconut milk (leite de coco,[ˈlejtʃidʒiˈkoku]) andpuba ([ˈpuβɐ]), a paste extracted from fermented cassava, most prominent in the cuisines of theNorthern andNortheastern regions and relatively unknown elsewhere. The resulting product is significantly more watery, filling and strongly flavored than the unfermentedtapioca, and care should be taken in rolling the pancakes if desired because it breaks very easily. Common toppings include molten butter and common sorts of savourypanqueca filling, but creative recipes might arise, such as fakelasagne.[60]
Cachapas are corn pancakes, popular inVenezuelan cuisine.
In Colombia a similar preparation to cachapas is "arepa de choclo" (sweetcorn arepa).
In Argentina and Uruguay pancakes are calledpanqueques and are usually sweet preparations filled withdulce de leche orwhipped cream andstrawberries. In savory preparations, pancakes are used to makecannelloni.
In the US, Mexico and Canada, the franchised restaurant chainInternational House of Pancakes (IHOP) serves pancakes all day.The Original Pancake House is another chain of pancake restaurants across the US, andWalker Brothers is a series of pancake houses in theChicago area that developed as a franchised spin-off of The Original Pancake House.
The popularity of pancakes in Australia has spawned thePancake Parlour and Pancakes on the Rocks franchised restaurants. InBritish Columbia andAlberta, Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.
Pancake syndrome is an allergic reaction which some people have after eating pancakes in tropical regions where certain mites can contaminate the flour in pancakes.[61]
Pancakes are traditionally eaten onShrove Tuesday, which is known as "Pancake Day" in Canada,[62] the United Kingdom,[63] Ireland,[64] New Zealand, and Australia,[65] and "Pancake Tuesday" in Ireland and Scotland. (Shrove Tuesday is better known in the United States, France, and other countries asMardi Gras orFat Tuesday.) Historically, pancakes were made on Shrove Tuesday so that the last of the fat or lard was used up beforeLent. No meat products should be eaten during Lent.
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 inOlney, England in 1445 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells ofSt Peter andSt Paul's Church calling her to theShriving Service. Eager to get to church, she ran out of her house still holding the frying pan complete with pancake, tossing it to prevent it from burning, and still wearing herapron and headscarf.[66][67] Every Shrove Tuesday since 1950, the towns of Olney[68] andLiberal,Kansas have competed in the International Pancake Race. Only local women may compete; they race, and their times are compared to determine the international winner. In Olney the main women's race is augmented by races for local schoolchildren and for men.
The Rehab UK Parliamentary Pancake Race takes place every Shrove Tuesday, with teams from the British lower house (theHouse of Commons), the upper house (theHouse of Lords), and theFourth Estate, contending for the title of Parliamentary Pancake Race Champions. The fun relay race is to raise awareness of the work of the nationalbrain injury charity, Rehab UK, and the needs of people with acquired brain injury.[69][70]
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Device that automatically 'prints' pancakes onto a griddle based on images designed on a computer screen
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