Pancakes, from ancient times to today’s breakfast table and beyond...
Believe it or not, some version of the pancake has been around for thousands of years. They are one of mankind's oldest forms of quick breads, with their roots dating back to Egyptian times. (see Food Timeline) Before chemical leaveners were invented in the mid-nineteenth century, some pancake recipes were simple flat breads, or cooks had to use a slow-fermenting yeast that took an hour or more to raise the batter before cooking. Today some pancake recipes still use yeast as leavening and/or additional air from separated and whipped eggs folded into the batter, but it is not necessary.
Most pancake recipes today are leavened by quick-acting chemical leaveners like baking powder or baking soda combined with an acid, such as buttermilk. In the United States, pancakes can also be referred to as hotcakes, griddlecakes, or flapjacks. Here, pancakes are traditionally served for breakfast with butter and syrup. Throughout the world, however, the pancake has evolved in different ways in many different countries. Pancakes are eaten both sweet and savory, flat or rolled with fillings. They can be prepared for breakfast, lunch, dinner or dessert. Pancake Day is even celebrated in Canada, the United Kingdom, Ireland, and Australia (see Wikipedia for Shrove Tuesday and more information on pancakes throughout the world).
Making Family Fun Pancake Day a Tradition in Your Home
This Family Fun activity takes little time and preparation of the actual dish and also allows your family time to review history and nutrition facts.
To help make your Family Fun day a special day, review the information on the history of pancakes and then conduct a “brainstorming session” with family members to list creative toppings or fillings of your own you may want to use when you make pancakes. Would pancakes fit in with some of your favorite foods at meal time? How can you make a creative dessert with pancakes? Would having pancakes for supper be a good idea for your family?
View and print the USDA - Food Guide Pyramid (kids 6-11). Discuss how pancakes can be part of a healthy meal. Do any of the toppings chosen by family members contain nuts or fruits? How do these toppings complement the nutrients, carbohydrates, and fiber naturally found in pancakes? Discuss substituting 1/2 of the flour in the recipe with whole wheat flour. How does this add nutritional value to the meal? (For more dietary guidance visit USDA Food and Nutrition Center.)
Making Pancakes:
- Read the recipe carefully to see what ingredients are needed and how they are to be combined.
- Assemble all needed ingredients and utensils. Arrange them conveniently for working.
- Preheat griddle
- Mix ingredients in the order they are given in a recipe.
Tips:
- Use a wooden or metal spoon to mix dry ingredients; using a fork or whisk will allow the heavier ones to sink to the bottom. Lift and stir with your spoon to incorporate dry ingredients thoroughly.
- Pancakes, like other quick breads, require little mixing. Combine wet with dry ingredients just until the batter is mixed well – over-mixing of the batter causes pancakes to become tough.
Recipe:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons Clabber Girl Baking Powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons cooking oil
Instructions:
In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk, and cooking oil; add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
For each standard-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet (for dollar-size pancakes use about 1 tablespoon batter).
Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-size pancakes.
Buttermilk Pancakes: Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to flour mixture. Substitute buttermilk or sour milk for milk. Add additional buttermilk to thin the batter, if necessary.
Enjoy eating your pancakes with all your favorite toppings! Try and make this a weekly event - Weekends are a perfect time to spend time with your family.
