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By HELEN W. SMITH
Extension Agent, Home Economics
The pancake is a thin flat cake made from batter and fired on a skillet or griddle. The batter usually consists of eggs, flour, milk or water and oil or melted butter. The recipe often varies to include such ingredients as buttermilk, sugar and sourdough starter. Whether they are called pancakes, griddle cakes or flap jacks, they are among our most popular food choices. Pancakes, in one form or another, are found in almost every' culture.
History
The oldest form of bread is believe to have been a type of unleavened pancake. It has survived throughout history as a distinct food. In earlier times, English pancakes were often moistened with ale, which had a leavening effect when the pancake was fried. Today, yeast or baking powder or soda are sometimes added to lighten the cake.
Availability
Pancakes are found on most restaurant breakfast menus across the United States and in most all-purpose cookbooks. There are numerous convenience commercial mixes available in grocery stores that require only the addition of liquid and eggs. They can also be found fully cooked and ready for the microwave in the frozen section of the grocery store.
“Silver-dollar” sized pancakes are often popular in restaurants, but pancakes can be big enough to cover an entire plate. Pancakes are traditionally eaten with butter an syrup or powdered sugar. They can also be spread with a sugar or fruit mixture, rolled and eaten by hand.
Preparation Hints
• Do not over-mix the batter; stir Xust until blended.
• Heat a heavy griddle or skillet and grease it lightly . If the batter contains a high fat content (at least 2 tablespoons of fat per cup of liquid) the griddle will not need to be greased.
• Test the temperature of the griddle by dropping a few drops of cold water on it. If the water bounces and sputters, the griddle is ready.
• Bake until bubble appear on the surface and start to burst. If the underside is golden brown, turn the pancake over. Two to three minutes per side is usually sufficient.
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