Around the World with Pancakes

March 30, 2006 | Posted by Allison as The Facts / History at 11:59 am | (2) Comments »

Saturday morning is just around the corner and so is my favorite breakfast dish- pancakes. Covered with honey, butter, peanut butter, syrup or preserves, pancakes are a wonderful way to ring in the weekend cheer. Pancakes differ worldwide, so I thought we’d go on a pancake adventure.

In the US, pancakes are usually thick, round, flat flour cakes that deserve many toppings. Made with baking powder to make the dough rise, the pancake is served flat and stacked with toppings such as jams, syrups and whipped butter.

The British pancake is made much in the same way as the American version, yet without baking powder or yeast. They are made with a plain batter of eggs, flour & milk. For a sweet pancake- you cook it and while it’s still hot, fill with a sweetened filling, such as lemon juice & sugar, and roll her up. For a more savory pancake experience a ground beef stuffing is made to order.

The most interesting take on the pancake comes from Egypt. Like the US pancake, the Egyptian pancake contains a rising agent, either baking powder or yeast. The batter is fried on one side, allowed to cool, filled with a sweet stuffing, folded over and the edges sealed with water where it is deep fried and dipped in a sugar syrup. Yummm. Not the healthiest, but delicious all the same.

From Indonesia who specializes in pancakes made with cabbage and carrots to German potato pancakes, I love every one of them equally, provided that you at least add something sweet to it or drudge it in ranch dressing.

Look out for the upcoming ‘It’s Saturday Morning Buttermilk Pancake Recipe Time’ recipe.

Eat well & Laugh often.

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2 Comments »

It’s Saturday Morning Buttermilk Pancake Recipe Time - bFeedMe Said,

March 30, 2006 @ 2:00 pm

[...] From Indonesia to Egypt, we have traveled with the pancake. Now let’s take it into our own kitchens. Enjoy this knock-your-socks-off buttermilk pancake recipe. [...]
The Okra Story - bFeedMe Said,

April 4, 2006 @ 11:45 am

[...] Okra is grown throughout tropical and temperate regions of the world. Its beginnings were in Ethiopia and it was cultivated by the ancient Egyptians in the 12th century B.C. It then made its way through North Africa and the Middle East. The seed pods, or okra as we know it, were eaten as well as the seeds toasted and ground as a substitute for coffee. I think I’ll stick with the bean, myself. [...]