The BEST pancakes!!
Hello there!
So, I’m back today with another pancake recipe. It is the second one on my website, the first being a sugar-free one. This time, it’s a recipe for authentic pancakes and trust me they’re light and fluffy, and even more important, you don’t have to whisk the egg whites to make them.
Also, because my website is called Pancakes and Cybersecurity, I thought I’d look into the history of pancakes and share it with you.
So, here you are.
Pancakes have been around for generations and are a popular breakfast food in many countries. Pancakes are thought to have been consumed 30,000 years ago during the Stone Age, according to experts.
In fact, researchers discovered pancakes in the stomach of Ötzi the Iceman, dating back over 5,000 years!
Pancakes were prepared in ancient Greece and Rome with wheat flour, olive oil, honey, and curdled milk. Cratinus and Magnes, two ancient Greek poets, wrote about pancakes in their works. Shakespeare even references them in several of his most renowned plays.
During the English Renaissance, pancakes were flavored with spices, rosewater, sherry, and apples. The term ‘pancake‘ was first used in the 15th century, and it became common in 19th-century America. They were previously known as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Buckwheat or cornmeal was used to make early American pancakes (Rupp 2018).
Now that you’ve learned everything, you may try this recipe.
I prepared those pancakes last weekend for a Sunday brunch with my flatmates, and they were a hit with everyone.
Also, don’t forget to drizzle some maple syrup on top.
The Best Pancakes
Ingredients
- 1 Egg
- 2 cup Flour
- 60 gr Butter
- 1 + 3/4 cup Milk
- 2 tsp Vanilla extract
- 1/2 tsp Salt
- 4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup Sugar
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture and add the milk, slightly cooled melted butter, vanilla extract, and egg.
- Whisk the wet ingredients together first, then carefully fold them into the dry ingredients. Mix until smooth.
- Allow it to sit for 10 minutes.
- Heat a nonstick pan over low-medium heat and oil the pan with butter. Pour ¼ cup of batter onto the pan.
References:
Rupp, R. (2018). Hot off the Griddle, Here’s the History of Pancakes, National Geographic, https://www.nationalgeographic.com/culture/article/hot-off-the-griddle-heres-the-history-of-pancakes