Saturday morning is just around the corner and soÂ is my favorite breakfast dish- pancakes.Â Covered with honey, butter, peanut butter, syrup or preserves, pancakes are a wonderful way to ring in the weekend cheer.Â 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.Â Â Made with baking powder to make the dough rise, the pancake is served flat and stacked with toppings such as jams, syrups andÂ whipped butter.
The British pancake is made much in the same way as the American version, yet without baking powder or yeast.Â They are made with a plain batter of eggs, flour & milk.Â For a sweet pancake- you cook it and while it’s still hot, fill with a sweetened filling, such as lemon juice & sugar,Â and roll her up.Â For a more savory pancake experience a ground beef stuffing is made to order.
The most interesting take on the pancake comes from Egypt.Â Like the US pancake, the Egyptian pancake contains a rising agent, either baking powder or yeast.Â 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.Â Yummm.Â 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 itÂ inÂ ranch dressing.
Look out for the upcoming ‘It’s Saturday Morning Buttermilk Pancake Recipe Time’ recipe.